Ginger & Sweet Potato Muffins


  • 2 Sweet Potatoes
  • 3 Dessert Spoons of Honey
  • 2 tsp Bicarbonate of Soda
  • 2 tsp Baking Powder
  • 2 tsp Gound Ginger
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • A Pinch of Salt
  • 240g Shipton Mill Wholemeal Spelt Flour
  • 140ml Sunflower Oil
  • 140ml Milk


  1. Prick the sweet potatoes and bake for 1 hour in the oven at 200 degrees C - then leave to cool.
  2. When cool, peel the sweet potatoes and put the flesh in a mixing bowl. Add everything except the flour, oil and milk, and combine thoroughly.
  3. Then add the flour and mix.
  4. Now add the milk and oil and finish mixing.
  5. Divide the mixture between 10-12 muffin cases (can vary depending on the size of the sweet potatoes).
  6. Bake in a pre-heated oven for 15 minutes at 200 degrees C.
  7. Remove from oven and brush a little honey over each muffin before leaving them to cool.
  8. Like gingerbread, these muffins are at their best


Tags: Rye Sourdough Cake Biscuits WholemealSpelt

Added by: Matt Haselden

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