Sweet Potato and Orange Muffins

makes 12-18

The apricots in this mix make these muffins – which are low in added sugar and full of natural sweetness from sweet potato, carrots, orange juice and dried fruit. We made them in standard muffin cases here, but they are perfect as mini muffins too – split the mix and have some mum and baby/toddler-sized ones. Perfect for lunchboxes and freezable.

INGREDIENTS

200g plain flour (can be a 50/50 mix of whole and plain)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon ground mixed spice

500g mashed sweet potatoes

75g soft brown sugar

2 eggs

Up to 200 ml orange juice

1 carrot, grated

100g dried apricots

50g dried cranberries

1 teaspoon vanilla

METHOD *

1. Preheat the oven to 180 C.

2. Line a muffin tin with paper cases.

3. Combine all dry ingredients (flours, spices, sugar) in a large mixing bowl.

4. In a different bowl, mix together the ‘wet’ ingredients – mashed sweet potato, eggs, vanilla, carrot and just over half of the orange juice. Save the rest of the orange juice.

5. Chop apricots with scissors or a table knife. Stir through wet ingredients. Add the cranberries.

6. Tip wet ingredients into dry mix and stir with a tablespoon or flexible mixing spoon. If the mixture seems a little dry add some extra orange juice – it should have a loose dropping consistency.

7. Portion into muffin cases.

8. Bake in the centre of the preheated oven for approximately 20 minutes, depending on the size of your muffin cases. (or until the top of the muffin bounces back when touched).

9. When ready, take the muffins out of the oven and allow them to cool for 5 minutes in the baking tray.

* Adult supervision is required for all chopping, and use of ovens.

Assemble ingredients

Combine the dry ingredients

Mix the wet ingredients in a new bowl

Chop apricots

Add the dried fruit to the wet ingredients

Mix together the wet and dry ingredients

Portion into muffin cases

Bake for 20 minutes

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Did you know?

• Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene).
• They are also a good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fibre, niacin, vitamin B1, vitamin B2 and phosphorus.
   

Try this!

Swap chopped apricots for any other favourite dried fruit – cranberries, raisins, even chopped prunes!

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SUGGESTED EQUIPMENT:

Apron and clean hands

Measuring jug

Weighing scales

Tablespoon or flexible mixing spoon

Teaspoon

Scissors or table knife

Fork

Mixing bowl

Muffin tray and cases

Oven gloves

Cooling rack