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Sweet Potato, Ginger and Lemongrass Muffins
Sweet moist muffins that keep well, made with sweet potato and a Knorr Flavour Pot in Ginger and Lemongrass flavour.
Ingredients
- 150 grams plain flour
- 150 grams wholemeal flour
- 2 teaspoon baking powder
- 2 teaspoon bicarbonate of soda
- 1 Knorr Ginger and Lemongrass Flavour Pot
- 450 grams Sweet Potato cooked and mashed
- 125 grams soft light brown sugar
- 2 eggs
- 250 millilitres orange juice
- 1 medium carrot grated
Instructions
- Preheat the oven to 200C, grease a muffin tin or line with papers.
- In a medium bowl combine the plain flour, wholemeal flower, baking powder and bicarbonate of soda, cinnamon, nutmeg and allspice.
- In a large bowl mash sweet potatoes. Add brown sugar, eggs, orange juice carrot and the contents of the Ginger and Lemongrass Flavour Pot, mix together until well blended.
- Add flour mixture to the wet ingredients, stirring until just combined and blended, don't over mix.
- Spoon the mixture into the prepared muffin tin, filling the cups to the top. Bake in the preheated oven for 15-20 minutes or until golden brown.
Notes
You can leave the muffins plain or make a water icing with icing sugar and lemon juice and drizzle over the top.
ALTERNATIVE TO KNORR FLAVOUR POT
Mix together: 2 tsp grated fresh ginger, 1/2 tsp ground ginger, 1/2 tsp ground cardamom, pinch of cayenne pepper, 1 tsp Very Lazy Lemongrass Paste, 1 tsp soft brown sugar, 1/2 tsp vegetable oil. Use as per recipe.
Nutrition
Calories: 183kcalCarbohydrates: 39gProtein: 4gFat: 1gCholesterol: 27mgSodium: 245mgPotassium: 337mgFiber: 2gSugar: 14gVitamin A: 6250IUVitamin C: 11.6mgCalcium: 62mgIron: 1.5mg