Sweet Potato Muffins Recipe
Get ahead and bake a batch of sweet potato muffins for lunch in the week – they keep well in the fridge. They also make for a great speedy breakfast or brunch
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Ingredients
- 2 medium sweet potatoes (you will need 300g mashed flesh)
- 175g self-raising wholemeal flour
- 100g soft light brown sugar
- 1 tsp ground cinnamon
- 85ml vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 70g pecans chopped
- ½ tsp ground cinnamon
- 50g salted butter cubed
- 15g self-raising wholemeal flour
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