Tuesday 27 September 2016

RECIPE: Sweet potato and Pumpkin Seed Muffins

This is a warming, hearty muffin recipe ideal for this time of year. They are relatively filling, full of vegetables and seeds and freeze really well too. I make a batch of these for Isabella every now and again because they aren't too messy, so perfect for meals out or snacks on the go. You could always make bigger versions for yourself and I think the addition of some maple syrup would go beautifully!

What you'll need:
1 Sweet potato, peeled and diced
1 Carrot, peeled and grated
2 Eating apples, cored and grated
1/4 cup Pumpkin seeds, roughly chopped
3 tbsp. Natural yogurt
2 tsp Chia Seeds
1 Egg, beaten
100g Wholemeal self-raising flour
1 tsp Mixed spice
1 tsp Cinnamon
3 tsp Coconut oil

What to do:
1) Preheat the oven to 180'C. Place the diced sweet potato into a medium microwaveable bowl and add a splash of water. Cover with cling film and microwave for 6 minutes or until the sweet potato is cooked through. Drain any excess water.
2) Mash the sweet potato with a fork and while the bowl is still warm add the coconut oil. The residual heat should melt the coconut oil, but if it doesn't blast it in the microwave for 10-20 seconds until it is.
3) Stir in the grated carrot, apple, mixed spice, cinnamon, two thirds of the pumpkin seeds, egg and the chia seeds.
4) Add the flour and combine completely, then add the natural yogurt to create your muffin mixture.
5) Spoon the mixture evenly into a mini muffin tray (I use a silicone one so muffin cases aren't needed, however if you're using a metal tray you may need them). Sprinkle with the remaining pumpkin seeds.
6) Bake for 20 minutes or until cooked through (you can check with a cocktail stick - once it comes out clean they're all cooked). Cool on a wire rack and serve as a nutritious breakfast on the go or tasty snack.
What's your little ones favourite muffin?

Feel free to leave a comment :)

Helen x


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