I have to tell you that I found these immensely moreish. The natural sweetness of the sweet potatoes comes through wonderfully. The salt is a surprise when it slowly melts in your mouth, like good digestive biscuits; and the jelly burst from the sultanas gives it another kind of sweetness. Let me forewarn you, although one sweet potato muffin will be enough, you will find yourself tempted to take another. The second muffin will knock you just over the edge of fullness, but that won't stop the greedy person in you reaching out for second.
I am sharing some of these muffins with Tea for Two #104 hosted by The Plumed Pen, and Fat Tuesdays hosted by Real Food Forager;
Sweet and Salty Sweet Potato Muffins
Makes 10 – 12 muffins
140g – 150g soft brown sugar
120ml vegetable oil
1 teaspoon vanilla extract
260g plain flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon sea salt
2 medium sweet potatoes, peeled and grated
Preheat oven to gas mark 6. Line the the muffin tin with muffin cases.
In a small bowl, whisk together the brown sugar, oil, vanilla and eggs.
In a large bowl, mix together the flour, baking powder, spices, salt and sweet potatoes. Make a well in the centre and pour in the wet ingredients. Stir, gradually incorporating wit with the dry mixture. Stir in the sultanas. Spoon the batter into the muffin cases. These are quite dense muffins, so do fill close to the rim as they will not overspill. Bake the muffins for 30 - 35 minutes. These are best served warm.