Ingredients
2 large eggs
1 cup sugar
1 cup wholemeal self-raising flour
1 cup self-raising flour
1 tsp vanilla extract
½ tsp ground ginger
½ tsp ground cinnamon
150ml rice bran oil
1 large sweet potato
steamed and pureed
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 oven
- 1 muffin tin
- 1 paper cases
- 1 mixing bowl
Instructions
- Pre-heat oven to 200°C or 180°C fan-forced.
- Place paper cases in a muffin tin.
- Beat eggs and sugar together.
- Add dry ingredients and stir to combine.
- Add the oil and sweet potato and stir to combine.
- Spoon into paper cases.
- Bake for 20-25 minutes or until golden.
Notes
Tip
Be sure to sift the two flours together to ensure the muffins rise properly.
Tip
Don’t go too hard on the stirring. Muffin mixture is supposed to look lumpy. Mix until just combined to get the fluffiest texture.
