These muffins are delicious, a little like gingerbread. They're extremely dense so not for those looking for the light and fluffy muffin. Perfect to eat on the way to school or work. They can be a bit dry so juice is recommended.
Soundtrack: something relaxing like Belle and Sebastian
To make 12 muffins you'll need:
6 tbsp of vegan margarine
4oz (100g/ 2/3 cup) caster sugar
1 egg (or egg substitute)
1 tsp vanilla extract
14oz (1 3/4 cups/ 380g) sifted plain flour
1 1/2 tsp of baking powder
1 tsp cinammon
1/2 tsp nutmeg
1/2 tsp salt
4 fl oz soya milk
12 oz (1 1/2 cups/ 350g) peeled finely shredded sweet potato
4 oz (100g/ 2/3 cup) chopped walnuts or pecans
Grease a 12 hole cupcake pan and preheat the oven to 375F/ 190C
In a big bowl, beat the margarine and sugar together until light and fluffy. Beat in the egg (or substitute) and vanilla until well blended.
In another bowl, mix the flour, baking powder, spices and salt. Stir into the margarine and sugar mix then add the soya milk.
Next, add the sweet potato and chopped nuts and mix thoroughly. Spoon the mixture into the cupcake holes until about 2/3 full. Bake for 25-30 minutes or until the centres spring back when you press them. Prise them out of the tin and leave to cool on a wire rack.