Carrot Sweet Potato Muffins

Not super sweet, but just sweet enough, and you can barely discern the oats. Excellent as a side dish. Enjoy!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Step: 2

Whisk flour, oats, baking soda, and cinnamon together in a bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Per Serving: 247 calories; protein 3.6g; carbohydrates 29.9g; fat 13.6g; cholesterol 31mg; sodium 126.8mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.