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Sweet Potato and Plum Muffins

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Sweet Potato and Plum Muffins
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
269
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein5.14 g(5 %)
Fat12.41 g(11 %)
Carbohydrates35.57 g(24 %)
Sugar added10.48 g(42 %)
Roughage1.31 g(4 %)
Vitamin A260.8 mg(32,600 %)
Vitamin D0.43 μg(2 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.27 mg(19 %)
Vitamin B₆0.06 mg(4 %)
Folate49.65 μg(17 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C1.96 mg(2 %)
Potassium127.79 mg(3 %)
Calcium88.65 mg(9 %)
Magnesium25.69 mg(9 %)
Iron2.52 mg(17 %)
Iodine9.68 μg(5 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.68 g
Cholesterol16.62 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1 tablespoon
7 ounces
Sweet potato (peeled and cut into 1 cm dice)
2 tablespoons
5 ounces
Plum (pitted, cut into small dice)
1 tablespoon
2 ¼ cups
½ cup
2 tablespoons
2 teaspoons
1 teaspoon
1
½ cup
cup
1 cup

Preparation steps

1.
Heat the oven to 200°C (180°C fan), 400°F, gas 6 and line 12 muffin tins with paper cases.
2.
Heat the vegetable oil in a pan, add the sweet potatoes and cook for 5 minutes. Sprinkle the 2 tablespoons of sugar over and caramelise gently for 1-2 minutes, stirring. Remove the pan from the heat.
3.
Mix the plums with the lemon juice. Set aside.
4.
Mix the flour, almonds, sesame seeds, baking powder and bicarbonate of soda together.
5.
Whisk together the egg and caster sugar in a mixing bowl and stir in the sunflower oil and milk.
6.
Add the flour mixture and stir to form a smooth batter. Fold in the sweet potatoes and plums until well mixed.
7.
Divide between the paper cases and bake for about 25 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.