As I mentioned in yesterday's recipe for Sweet Potato French Toast - I cooked up and mashed a kilo of sweet potatoes and challenged myself to find a variety of recipes to include the nutritious ingredient in. Today's Sweet Potato Recipe is Bran and Sweet Potato Muffins - a new family favourite!
Lately I've found that both boys have become a bit bored with breakfast. It's the one meal that is the same most days - they both have cereal of some description with a generous serve of milk and some fruit on the side. (and Mr 3 sometimes likes a drizzle of "stripes", as he refers to a drizzle of honey, over his bowl!)
One morning, while staring at the side of one of the cereal boxes, I noticed a recipe for muffins and I thought, maybe I could give the boys muffins with all the elements of a normal breakfast but presented in a little more exciting a package than a bowl of cereal, milk and some fruit on the side.
This epiphany is all thanks to my inspirational box of Bran Flakes!
So, I baked the muffins, adapting the recipe by adding in sweet potato mash and changing some of the quantities, and served them as an enticing Muffin Tin Meal - complete with sliced strawberries, bananas and strawberry yoghurt. What a success the experiment was! Both boys excitedly ate their way through breakfast for a change! Mr 3 dipped his muffin pieces into the yoghurt and in fact only managed to eat one of the two muffins, admittedly though two muffins and all the extras is a bit much for a 3 year old for breakfast. I saved the other for a mid morning snack and topped up the yoghurt and fruit!
The Bran and Sweet Potato Muffins are super moist, with the Bran Flakes becoming completely softened in the cooking process. The addition of chopped apple helps give the muffins some extra sweetness too.
Bran & Sweet Potato Muffins
1 and 1/2 Cups Self Raising Flour
1 and 1/3 Cup Bran Flakes
1/2 Cup Brown Sugar
1 teaspoon Cinnamon
1 Large Apple (or 2 small ones) peeled, cored and chopped into 1cm cubes
1/2 Cup milk
2/3 Cup Sweet Potato Mash
50g Butter, melted
1. Preheat the oven to 180°C and line a 12 cup muffin tin with muffin liners.
2. In a large bowl, mix together the flour, bran flakes, brown sugar, cinnamon and apple, until well combined.
3. In a separate bowl, beat together the milk, sweet potato mash, butter and eggs.
4. Pour the wet mixture over the dry mixture and stir until just combined. The less you mix the lighter the muffins will be.
5. Divide the mixture between the 12 muffin cups and place in the preheated oven for 20 to 25 minutes, or until firm and golden.
6. Allow to cool and store in an airtight container.
You can find a similar Muffin Tin to the one used in the Breakfast Muffin Tin Meal here:
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