Sweet Potato, Apple & Cinnamon Muffins
Now here’s a lunchbox idea won’t be returned to sender! My squash and apple muffins might be mini, but they sure are mighty when it comes to packing-in goodness and flavor.
- Suitable For Freezing
- 15 mins.
- 18 mins.
- 12 mini muffins
Ingredients
85g self-rising flour
30g caster sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
75g sunflower oil
30g maple syrup
1 egg, beaten
½ apple, cored + grated
50g sweet potato, peeled + grated
25g raisins
30g caster sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
75g sunflower oil
30g maple syrup
1 egg, beaten
½ apple, cored + grated
50g sweet potato, peeled + grated
25g raisins
Method
- Pre heat the oven to 180 Fan. Line a 12-hole mini muffin tin with cases.
- Measure the flour, caster sugar and baking powder into a bowl. Add the cinnamon and ginger.
- Measure the egg, oil, syrup, apple and sweet potato into a bowl. Add the wet ingredients to the dry and mix well. Stir in the raisins. Spoon into the cases.
- Bake in the oven for 18 minutes until well risen and lightly golden
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