14 April 2013

Sweet Potato, Maple and Pumpkin Seed Muffins



Ingredients: (makes 12)

1 large sweet potato
125ml extra virgin olive oil
125ml almond milk (unsweetened if possible)
175ml maple syrup
1tsp vanilla extract
1/2 tsp vanilla paste
270g Doves gluten free plain flour
2tsp baking powder
2tsp bicarbonate of soda
1/2 tsp fine sea salt
11/2 tbsp chinese five spice powder
100g pumpkin seeds

I have slightly adapted this recipe from its original in Gwyneth Paltrow's new book "It's All Good" which has some healthy recipes  for those who suffer from a wheat intolerance.

Preheat the oven to 200 degrees C.
Prick the sweet potato all over with a knife and roast on a baking tray in the oven for about an hour until cooked through and soft when skewered with a knife.
You could also roast another sweet potato to eat for lunch or supper with some fresh goats cheese or follow my recipe for a delicious supper of Baked Sweet Potato and Aubergine.



Leave the potato to cool completely and then scoop out the flesh into a large mixing bowl, discarding the skin. Using a fork, mash the sweet potato until smooth. Add the vanilla extract and paste, olive oil, almond milk and maple syrup to the sweet potato and whisk them together until all the ingredients are fully incorporated. 


In a separate bowl, measure out the flour, baking powder, bicarb, salt and chinese five spice. 
Add these to the liquid mix along with 100g pumpkin seeds. 
Using a metal spoon, fold all the ingredients together. 



Spoon the mix into 12 muffin cases, placed into a muffin tin. 


Bake in the preheated oven for 20-25 minutes until golden brown. 



Once baked, cool the muffins on a wire cooling rack and whilst still warm, brush the tops with a little extra maple syrup.





They make a delicious and very healthy breakfast too or toasted with cheese and chutney for lunch!









6 comments:

  1. I just came across your blog, you have some wonderful recipes on here! I'll definitely be trying these, because I always find breakfast a bit of a struggle... I've got a juicer now, but that's not for every morning, because it gets really expensive, and it takes quite a while to clean it.

    Also, I'm doing a Veg Box Challenge on my blog, and I would love other cookery blogs to join in, it's basically about either showing how you used up every last bit of your veg box (if you're getting one) or joining in by posting recipes that use seasonal and if possible regional ingredients. Would you possibly be interested? There's also a give away of a voucher... http://kirschplunder.wordpress.com/2013/04/13/the-veg-box-challenge-join-me/
    A couple of people have joined already and I really think it'll be good fun :)

    If not obviously no worries!

    ReplyDelete
  2. These look wonderful! What terrific pictures you take. I've never seen muffin cases where I live, but I love the look of them.

    ReplyDelete
    Replies
    1. I'm glad you like them - I love using the folded muffin cases as it gives them more of a rustic, homemade look. I hope you manage to get hold of some, I normally find them in my local baking shops but I know that they also sell some on the John Lewis website:

      http://www.johnlewis.com/john-lewis-tulip-paper-cupcake-cases/p231801093?kpid=231801093&s_kenid=4b21cec2-25ac-0628-13d0-0000558b79f2&s_kwcid=ppc_pla&tmad=c&tmcampid=73

      Katie xx

      Delete
  3. These look delicious!

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    ReplyDelete
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    ReplyDelete
  5. Hi there, today I am collecting pumpkin recipes. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole's Chatter). Cheers

    ReplyDelete

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x