Sweet Potato and Apple Muffins
I had a lovely new cookbook drop onto my doorstep last week. Holly Farrell, the author of Grow Your Own Cake believes your garden or allotment should be your new ingredients cupboard for baking the freshest, most delicious cakes and bakes. The book contains 50 mouth watering recipes, including classics such as carrot cake and beetroot brownies as well as more unusual recipes such as pea cheesecake and tomato cupcakes.
I'll be running a giveway to win a copy of the book very soon, but before I do I want to tickle your tastebuds just a little first.....
On first glance at the book the recipe that really caught my eye was an amazing sounding Rhubarb Crumble and Custard Cake. So, off I went in search of some early forced Rhubarb. Unfortunately 6 shops later and still empty handed I had to admit defeat this time. Don't worry, as soon as my Mother In Laws rhubarb is ready for harvesting I'll be there with my knife!
Instead I decided upon these gorgeously moist Sweet Potato and Apple Muffins. They did not disappoint and were also a great way of getting extra veg into my kids, without them really noticing. My 10 month old was particularly fond of them and cried out for more once she's finished the half I'd given her!
It was a lovely easy bake and one that the kids could quite easily manage by themselves. Holly gives a few other flavour variations for the muffins including rhubarb and ginger, summer berries and plum, which I'm sure I'll be trying soon.
SWEET POTATO AND APPLE MUFFINS
| Serves: makes 12 muffins | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes |
- 350g Plain Flour
- 150g Light Brown Sugar
- 2 TSP Baking Powder
- 1/2 TSP Salt
- 100g Unsalted Butter, melted
- 1 Egg
- 300ml Milk
- 1 TSP Cinnamon
- 100g Sweet Potato, peeled and grated
- 100g Dessert Apple, peeled and grated
- 2 TBSP Demerara Sugar for sprinkling on top
- Step 1: Preheat the oven to 190c/170Cfan and line a 12 hole muffin tin with muffin cases.
- Step 2: In a large bowl mix together the dry ingredients - flour, sugar, baking powder, salt and cinnamon.
- Step 3: In a jug combine the melted butter, egg and milk.
- Step 4; Carefully fold the wet ingredients into the dry ingredients and then gently stir through the grated sweet potato and apple.
- Step 5: Spoon into cases, sprinkle over the demerara and bake for 25 minutes.
....and I know what I'll be trying next......this fab looking courgette cake!