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- 500 g sweet potato
- 2 cups plain flour
- 2 teaspoons of baking powder
- 2 teaspoons ground cinnamon
- 2 eggs
- 1 cup plain yogurt
- 3 tablespoons of maple syrup
- 1/3 cup light olive oil
- 1 grated apple, peeled
Preheat oven to 180C (160C fan forced). Peel the sweet potato and cut it into 2 cm pieces. Add a little olive oil and place it in a single layer on a baking sheet. Bake for 30 minutes, turning occasionally, until smooth but not overly colored. Let cool a little, then mix in a food processor or mixer to form a puree.
Increase heat to 200C (180C fan forced). In a large bowl, sift flour and baking powder. Stir in cinnamon. In a separate bowl, mix the eggs, yogurt, maple syrup, and olive oil. Stir the sweet potato puree and the grated apple. Combine this with the flour mixture, being careful not to over mix. Put in a greased 12-cup muffin can. Bake 15-18 minutes until cooked through and lightly browned on top.
Cook the sweet potato ahead of time when the oven is on for roasting. Once the sweet potato is pureed, it should equal one cup. Discard if you have more than one cup.
You can steam or boil the sweet potato if you prefer.
For an even healthier bun, replace some or all of the flour with whole wheat flour or a gluten-free substitute.
This recipe was created and photographed by Greer Worsley for Australia's best recipes.
sweet potato muffins