These tasty muffins contain sweet potato and carrots, which help lower the glycemic index.
I reduced the quantity of sugar and oil to make them healthier.
Makes 12 muffins
Preparation time: 30 minutes
Baking time: 30-40 minutes
Cost: R4,27 a muffin
Packaging: paper cupcake cases
MUFFIN
160 ml (¾ c) brown sugar
125 ml (½ c) oil
5 ml (1 t) vanilla essence
3 extra-large eggs
375 ml (1½ c) cake flour
15 ml (1 T) baking powder
pinch salt
2 ml (½ t) ground cinnamon or nutmeg
500 ml (2 c) finely grated carrots
250 ml (1 c) finely grated sweet potato
125 ml (½ c) sultanas
250 ml (1c) almond flakes or chopped walnuts
finely grated rind of half a lemon
15 ml (1 T) lemon juice
Preheat the oven to 180 °C. Place paper cupcake cases in the hollows of a muffin tin.
Cream together the sugar and oil until creamy. Beat in the vanilla essence and eggs. Sift over the cake flour, baking powder, salt and spices and fold in. Add the rest of the muffin ingredients and mix through.
Fill the paper cups three quarters with batter. Bake for 30-40 minutes until done and a testing skewer comes out clean when inserted into the centre of the muffins. Turn out onto a wire rack and cool completely.
ICING
200 g smooth low-fat cottage cheese
45 ml (3 T) icing sugar
5 ml (1 t) vanilla essence
Mix the icing ingredients and spread over each muffin just before serving.