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 160^o C fan forced and prepare muffin trays (16-24 depending on size).

Mix the following dry ingredients in a large bowl:

• 1¾ cups of plain flour
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 2 teaspoons ground ginger (from Bunda Ginga)
• Pinch of salt

In a separate bowl, mix together the wet ingredients:

• 1 – 1½ cups cooled mashed sweet potato
• 2 large eggs
• 1/2 cup sunflower oil
• 1/4 cup sour cream
• 1/3 cup golden syrup
• 1 teaspoon vanilla extract

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.