• 12servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, E
MineralsNatrium, Fluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 eggs, beaten

  2. 200g caster sugar

  3. 225g cooked sweet potato, mashed

  4. 120ml olive oil

  5. 80ml water

  6. 200g plain flour

  7. 1 teaspoon ground cinnamon

  8. 1 teaspoon bicarbonate of soda

  9. 1/2 teaspoon baking powder

  10. 1/2 teaspoon salt

  11. 75g chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas mark 4. Grease a muffin tin or line with paper muffin cases.

  2. In a large bowl, mix eggs, sugar, sweet potato, oil and water. Combine flour, cinnamon, bicarbonate of soda, baking powder and salt. Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened. Fill muffin cups 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins test done. Do not overbake. Cool on wire rack.


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