Maple cinnamon sweet potato muffins
Orange sweet potato (kumara)
150 g, peeled, cut into 2cm cubes
¼ cup(s), (65ml)
⅔ cup(s), (80g)
99% fat-free, plain Greek yoghurt, unsweetened
15 g, toasted, chopped
- Preheat oven to 180°C. Line 8 holes of a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases or use the WW silicone muffin moulds.
- Place sweet potato in a microwave-safe bowl with 1 tablespoon water. Cover and microwave on High (100%) for about 5 minutes or until tender. Mash with a fork until smooth. Cool.
- Beat eggs, oil and syrup in a medium bowl with electric beaters until light and frothy. Fold in almonds, baking powder, cinnamon and sweet potato until smooth and combined. Spoon mixture evenly into paper cases in prepared tray. Bake for 15-20 minutes, until a skewer inserted into centre of muffins comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool.
- To make maple yoghurt topping, stir yoghurt and syrup in a small bowl until just combined. Spoon onto the cooled muffins. Sprinkle with chopped pecans.