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Ingredients
- 75 gm Walnut pcs, (broken into even sized pcs if necessary) (3oz)
- 250 gm Self raising flour, (8oz)
- 75 gm Soft light brown sugar, (3oz)
- 1/2 tsp Grnd allspice
- 125 gm White or possibly orange sweet potato flesh, coarsely grated (4oz)
- 2 med Size Large eggs, beaten
- 75 gm Butter, melted (3oz)
- 75 ml Lowfat milk, (3fl ounce)
Directions
- Preheat the oven to 200 C, 400 F, Gas Mark 6. Place six muffin paper cases into a muffin tin.
- Place the walnut pcs onto a baking tray and roast in the oven for 5-10 min. Remove and allow to cold.
- Place the flour in a large mixing bowl. Stir in the sugar, allspice, roasted walnut pcs and grated sweet potato flesh.
- Add in the Large eggs, butter and lowfat milk and mix well to create a thick batter consistency, taking care not to overbeat.
- Divide the mix equally between the muffin cases, they will look quite full and place on the middle shelf in the preheated oven for 15-20 min till risen, golden and hard to the touch.
- Allow to almost cold on a wire rack. Serve hot with butter and drizzle with maple syrup.
- NOTES : Delicious moist muffins served hot with butter and maple syrup for a breakfast or possibly as an afternoon treat.
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