B's Bakes: Savoury Sweet Potato Muffins

For a long time, I was very unsure of how I felt about savoury cake. Give me any flavour of sugary sweet treat, but herbs and more than just a pinch of salt...no chance. It wasn't until I started experimenting with sundried tomatoes and cheese that I realised that just because I didn't want to inhale the raw batter, didn't mean the end result wouldn't be delicious.

 These muffins are a wonderful recipe to have to hand as they're an impressive picnic bring-along when the sun comes out to play, as well as being comforting enough to enjoy with soup, should the weather take a turn for the british!

To make you will need:

40g Quinoa

60ml Almond milk

2 Tbsp flax meal

60 ml Olive oil

1 Tbsp honey
 1 onion, diced
  Mixed Herbs
 1 teaspoon sea salt
150 g Spelt flour
1 Tbsp baking powder
1/4 Tsp baking soda
200 g Sweet potato
180 ml water
2 Tsp Apple cider vinegar

Recipe makes 10 muffins

1. Start by setting up a steamer to cook both the quinoa and the sweet potato. Put the quinoa in the saucepan underneath with around 160ml of water. Then, in the steamer above place the sliced sweet potato and cover. Keep a watchful eye, these should take around 15 minutes.

2. While the quinoa and sweet potato are busy, blend the flaxmeal with the almond milk and leave the thicken.

 

3. Add the chopped onion to a saucepan and cook until brown. On a low heat, add the honey and combine through to caramelise.

4. Add the oil to the flax/milk mixture and whisk thoroughly.

5. Whisk the spelt flour, baking powder, baking soda and salt together. When mixed, add this to the oil, flax and milk mixture.

6. Add in the 180ml water and the apple cider vinegar, and stir thoroughly.

 

7. Next add in the sweet potato, followed by the quinoa (omitting 3 Tbsp for the topping).

8. Last to add, the caramelised onions.

9. Combine well to ensure everything is thoroughly mixed. 

10. Load into cupcake cases or if your feeling braver than us, a naked greased cupcake tin!

11. Top with fresh herbs and a sprinkle of the leftover quinoa.  Bake for 50 minutes in a 160 C oven. Double check that they're cooked through, no soggy middles please.

Enjoy warm with goats cheese and caramelised red onion chutney, for truly delightful summer baking. I fancy trying these with the goats cheese baked in, but having quite been that indulgent yet!

By Becky Symes.