Mashed sweet potato is the main ingredient in these delicious sweet muffins. The potatoes give them a lovely soft texture and they taste a little like pumpkin pecan pie. Yum!
- 225g cooked sweet potato, skin removed, mashed
- 200g plain flour
- 200g caster sugar
- 2 eggs
- 120ml oil
- 80ml milk
- 1 tsp. cinnamon
- 1 tsp. bicarbonate of soda
- 1/2 tsp. each baking powder and salt
- 75g chopped pecans
Preheat the oven to 180C and grease or line a 12-hole muffin tin.
Stir together the flour, sugar, cinnamon, bicarb, baking powder and salt. Stir together the potato, eggs, oil and milk, then stir the wet ingredients into the dry ingredients until just combined. Fold in the pecans then divide between the liners.
Bake for 20-25 minutes or until tested done.