Spiced Sweet Potato and Zucchini Muffins
Ingredients
- 200g wholewheat flour
- 40g oatbran
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp ginger
- 3/4 cup coconut sugar
- 3/4 cup almond or melted coconut oil
- 3 eggs
- 250g sweet potato, grated
- 100g zucchini, grated
Preparation
Preheat the oven to 180C and prepare a 12-cup muffin tin
In a large bowl, sift together the flour, oatbran, baking powder and spices
Whisk together the oil and sugar, then add the eggs one at a time
Fold the wet ingredients into the dry ingredients and then fold in the sweet potato and zucchini
Spoon the batter into the muffin tin
Bake for 20 to 25 minutes until a toothpick inserted comes out clean
Leave to cool for a couple of minutes in the tin before turning out onto a wire rack
Baking tips
Mix dry ingredients together in one bowl and wet ingredients, including liquid fat, separately in another
Add wet ingredients to dry and gently stir or fold together until just mixed to prevent overdevelopment of gluten and achieve a textured crumb
Avoid overmixing the batter
Line or grease the muffin tin, using biodegradable liners or parchment paper squares pressed into the tin
Do not overfill the muffin cups; fill them about 3/4 full
Avoid over or underbaking; follow the recipe time and test with a toothpick a couple of minutes early
Do not leave muffins in the tin to cool completely as they will continue to cook; remove after a couple of minutes to a wire rack
