Maple gingerbread muffins with kumara butter

ingredients

• Kumara butter

  • 400 gram kumara (orange sweet potato), chopped coarsely
  • 1/4 cup (50g) virgin coconut oil
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt

• Maple gingerbread muffins with kumara butter

  • dairy free spread, for greasing
  • 1 3/4 cup (260g) wholemeal spelt flour
  • 1/3 cup (40g) ground almonds
  • 2 tablespoon ground ginger
  • 1 teaspoon mixed spice
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 3 free-range eggs
  • 1/3 cup (80ml) olive oil
  • 1/3 cup (80ml) pure maple syrup
  • 3/4 cup (180ml) unsweetened almond milk
  • 1 teaspoon vanilla extract

method

• Maple gingerbread muffins with kumara butter

  • 1

    Make kumara butter: Place kumara in a small saucepan with just enough water to cover. Bring to the boil; boil for 12 minutes or until kumara is tender. Drain; return to pan, mash until smooth. Stir in oil, extract and salt. Spoon into a small bowl, cover with plastic wrap; refrigerate until firm.

  • 2

    Preheat oven to 160°C. Grease a 12-hole (⅓-cup/80ml) muffin pan with dairy-free spread. Cut 12 x 12cm squares of baking paper, fold into quarters, then open out again.

  • 3

    Sift flour, ground almonds, ginger, mixed spice, baking powder and soda in a large bowl. Whisk eggs, oil, syrup, milk and extract in a medium bowl until combined. Add to the dry ingredients; mix until just combined.

  • 4

    Working with one square of baking paper at a time, place in a muffin hole; pour in one-twelfth of the batter. Repeat with the remaining baking paper squares and batter.

  • 5

    Bake muffins for 15 minutes or until a skewer inserted into the centre comes out clean. Serve muffins warm with kumara butter; drizzle with a little more maple syrup, if you like.

notes

You could also line the muffin pan with standard paper cases. These muffins are best made on the day you serve them.