Pineapple - sweet potato muffins
Soft, smooth and moist – serve with a dollop of whipped cream, or with Greek yogurt.
Ingredients
- 300 g sweet potato, peeled and chopped
- 300 g tinned pineapple chunks and juice
- pinch of salt
- pinch of macis
- 4 tbsp demerara sugar
- 100 g plain flour
- 2 tsp baking powder
- 80 g rapeseed oil
- 2 eggs
Method
- In a saucepan, bring sweet potato, pineapple chunks and juice, salt, macis and sugar to the boil and gently cook for 15 to 20 minutes, until the sweet potato pieces are soft. Remove from the heat and blend to a smooth puree, set aside.
- Preheat oven to 180°C. Grease a muffin tin and set aside. In a bowl, mix flour and baking powder. In another bowl, whisk eggs, oil and pineapple puree until well mixed. Add flour / baking powder and mix well. Transfer in portions to muffin tin and bake for 25 minutes. Remove from oven, let cool for a few minutes before removing muffins from baking tin.