Sweet Potato, Raspberry & Choc Muffins
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