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:

  • 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.

 

About the author

Join host Suzie Clarke, Le Cordon Bleu Master of Gastronomic Tourism graduate to discover the diversity of farms in the Bundaberg region. 

Bundy Food Tours

M 0409 491 944
E suzie@bundyfoodtours.com.au

ABN: 25 422 639 750

A proud member of Bundaberg Tourism

Discover the local food gems of Bundaberg

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.