Today’s post is a guest post from the lovely Vicky from Boiled Eggs & Soldiers.
You can read more about her and her fabulous blog at the end of this post.
Do you hide vegetables in your kids food? My girls love these sweet potato & 5 spice muffins and one of mine even hates sweet potato (so she says this week) so that’s quite something.
I came across the original recipe in Gwyneth Paltrow’s “It’s all Good” cook book and adapted it. While I probably wouldn’t bother to make sweet potato mash especially for the muffins, I was making it already for the Cottage Pie (see link below to budget friendly meals with sweet potato) so it was no effort to make extra. I also often will bake a whole sweet potato in the oven while cooking a roast, mash it and set it aside for these muffins as well.
This recipe uses the left over sweet potato from the post on healthy, budget friendly meals with sweet potato and mince.
Sweet Potato & 5 Spice Muffin Recipe
- 1 sweet potato / about 1 C of cooked, mashed
- 1/2 C extra virgin olive oil
- 1/2 C milk (or milk of your choice)
- 3/4 C maple syrup,
- 1 tsp vanilla extract
- 2 C of flour (of your choice)
- 2 tsp baking soda
- 2 tsps baking powder
- 1 1/2 Tbs Chinese five-spice powder
- 1/2 tsp sea salt
- Preheat oven to 200 C and line a 12 hole muffin tin with patty cases.
- Whisk the oil, milk, maple syrup, and vanilla in with the sweet potato mash.
- In a separate bowl, whisk the flour, baking powder, baking soda, five spice, and salt. Fold dry ingredients in with the wet.
- Evenly distribute batter the batter in the patty cases
- Bake for approximately 20-25 minutes or until a toothpick comes out clean.
- Cool before serving & enjoy!
Done! Delicious sweet potato & 5 spice muffins reading to eat (or freeze for later). Yum 🙂