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Sweet Potato, Raspberry & Choc Muffins


Sweet Potato, Raspberry and Choc Muffins
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Ingredients
270g soy milk
60g olive oil
2 free range eggs
½ cup sweet potato (mashed)
240g wholemeal self-raising flour
40g cocoa powder
60g brown sugar
¼ cup fresh or frozen raspberries
Method
  1. Preheat oven to 180*C
  2. Peel a medium sized piece of sweet potato and cook in the microwave or boiling water until soft.
  3. Remove from the heat and drain off excess water into a cup. Use the excess water to mash the sweet potato until it is smooth.
  4. Set aside and allow to cool.
  5. Sift flour, cocoa powder and sugar into a bowl and mix together.
  6. In a separate bowl pour the milk, olive oil, eggs and sweet potato and blend together.
  7. Make a well in the centre of the dry ingredients, add the wet mixture and the raspberries, and mix until just combined trying to keep the raspberries in tact.
  8. Lightly oil a mini muffin baking tray
  9. Spoon dessert spoons of mixture into the tray
  10. Bake for 20-25 minutes
 

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  • Home
  • Qualifications
    • Nutrition, Health and Wellness Coach Certification
    • Womens Health and Wellness Coach Certification
    • Certified Coaching Professional Program
    • Holistic Wellness Coaching Program
    • Health Coaching Electives
    • Wellness Coaching for Professionals
    • Professional Certificate in Meal and Menu Planning
    • Ayurvedic Wellness Coaching
    • Accreditation, Registration & Insurance Options
    • Degree pathways
    • Nutritionist Training
  • Short Courses
    • Nutrition Courses
    • Holistic Health Courses
    • Psychology and Coaching Courses
    • Business Courses
    • Continuing Ed Points Courses
    • Free Courses
    • Pregnancy Courses
  • Enrol
  • FAQs
  • About
  • Contact
  • Things We Do
    • Book A Coaching Session
    • Find a Coach
    • Well Collective Blog
    • Coaching Tool Kits
    • Recipe Hub
    • Scholarships
    • The Awesome Stuff We Do
  • Login