Join host Suzie Clarke, Le Cordon Bleu Master of Gastronomic Tourism graduate to discover the diversity of farms in the Bundaberg region.
Ginger and Sweet Potato Muffins
recipe and images by Petrina McDonald
You will need 1 to 1½ cups of cooled, roughly mashed sweet potato for this recipe. I roughly chopped one medium sweet potato (skin on for extra fibre) and steamed it in a covered glass bowl in the microwave for around 12 minutes and then mashed it with a fork. Leftover roasted sweet potato would also be good.
Preheat the oven to 160o C fan forced and prepare muffin trays (16-24 depending on size).
Mix the following dry ingredients in a large bowl:
In a separate bowl, mix together the wet ingredients:
Add the wet ingredients to the dry ingredients and stir through until just mixed. Scoop into lined muffin trays and cook for 15-20 minutes depending on size.
Serve warm with custard as a light pudding for dessert or top with chopped ginger bits and a dusting of icing sugar.
Join Suzie for a behind-the-scenes food tour meeting growers & food producers, celebrating the region. Enjoy tastings, stories, recipes & fresh local ingredients to take home.