Homegrown blueberries stud this sweet potato muffin.
These may not look much to look at, but my oh my they tasted gorgeous. They were dense, but in a good way and not dry at all.
I describe them as 'Halwa' as that is what the texture of these muffins reminded me of, especially when they were splendidly still warm. I am sharing this with CookBlogShare from Hijacked By Twins, this week it is being hosted by SneakyVeg.
Sweet Potato Muffins with Blueberries
330g Self raising flour, sifted
1 teaspoon cinnamon
350g cooked and mashed sweet potato
260ml vegetable or sunflwoer oiil
A good handful of fresh blueberries
Preheat oven to gas mark 5/200oc
In a bowl, sift the flour, then stir in the sugar and cinnamon.
In another bowl, whisk the egg, then stir in the oil and mashed sweet potato and stir well to combine.
Add the wet ingredeints to the dry and combine well, stir in the blueberries until no dry flour is showing.
Spoon into prepared muffin tins lined with paper cases.
Bake on middle shelf for 20 - 25 minutes until golden or until a skewer comes out clean, no signs of wet batter.