These nourishing Thermomix Sweet Potato and Five-Spice Muffins are gluten, dairy and refined sugar-free. It's a Gwyneth Paltrow recipe found in her cookbook 'It's All Good' which I've adapted for the Thermomix.
These muffins are a beautiful recipe for lazy weekends when there's no rush to do anything. It's also a great way to use up any leftover sweet potatoes from lunch or dinner.
On my last visit to the local library, I borrowed two of Gwyneth Paltrow's books: It's All Easy, and It's All Good. I don't always agree with her views on nutrition, but some of her recipes look quite tasty as long as you can track down the hard to find ingredients and they're not too expensive.
A few years ago I made some Sweet Potato Brownies by Deliciously Ella. I have to confess they didn't taste particularly appetising and were stodgy. She's since brought out an improved version of the recipe so they might turn out better.
I love using cafe-style muffin cases, but they're pretty expensive in the shops for what they are. Here's a straightforward way to make them out of baking paper:-
How to Make Your Own Cafe Style Muffin Cases
- Get a ruler and cut out 12cm x 12cm squares of baking paper until you have 12.
- Spray a muffin tin with oil and spray each piece of paper on one side with oil so that they stick.
- Place 1 piece of paper into one muffin cup (oil side down), pressing firmly with your fingers along the creases - this can be a bit fiddly and requires a little patience to make them stick!
- Scoop the batter into the cases and bake as usual. A great way to do this is with an ice cream scoop.
These muffins taste delicious warm from the oven and are even better with a cafe latte or cappuccino. If you don't have Chinese five-spice, you can swap it for cinnamon. I find they're best eaten within a couple of days and will heat up nicely in the microwave.
I would love to hear what your favourite vegetable is to bake with - leave a comment in the comments section below!