75 g walnut pieces, (broken into even sized pieces if necessary)
250 g self raising (self rising) flour
3/8 cup (75 g) soft light brown sugar
1/2 tsp ground allspice
125 g white or orange sweet potato flesh, coarsely grated
2 medium size eggs, beaten
3/4 stick (6 Tbsp) 75 g butter, melted
75 ml milk
250 g self raising (self rising) flour
3/8 cup (75 g) soft light brown sugar
1/2 tsp ground allspice
125 g white or orange sweet potato flesh, coarsely grated
2 medium size eggs, beaten
3/4 stick (6 Tbsp) 75 g butter, melted
75 ml milk
method
. Preheat the oven to 200°C (400°F) Gas Mark 6. Place six muffin paper cases into a muffin tin.
2. Place the walnut pieces onto a baking tray and roast in the oven for 5-10 minutes. Remove and allow to cool.
3. Place the flour in a large mixing bowl. Stir in the sugar, allspice, roasted walnut pieces and grated sweet potato flesh.
4. Add the eggs, butter and milk and mix well to form a thick batter consistency, taking care not to overbeat.
5. Divide the mixture equally between the muffin cases, they will look quite full and place on the middle shelf in the preheated oven for 15-20 minutes until risen, golden brown and firm to the touch.
6. Allow to almost cool on a wire rack.
7. Serve warm with butter and drizzle with maple syrup.
2. Place the walnut pieces onto a baking tray and roast in the oven for 5-10 minutes. Remove and allow to cool.
3. Place the flour in a large mixing bowl. Stir in the sugar, allspice, roasted walnut pieces and grated sweet potato flesh.
4. Add the eggs, butter and milk and mix well to form a thick batter consistency, taking care not to overbeat.
5. Divide the mixture equally between the muffin cases, they will look quite full and place on the middle shelf in the preheated oven for 15-20 minutes until risen, golden brown and firm to the touch.
6. Allow to almost cool on a wire rack.
7. Serve warm with butter and drizzle with maple syrup.
serving amount
makes 6
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