‘A recipe that could not be easier and never fails. The kale leaves were roasted with some olive oil, sea salt and sesame seeds and added to the muffin mix just before baking’
This recipe makes 12 regular size muffins or 6 giant muffins.
You will need:400g self raising flour (you can also use gluten free flour)
100g teff flour
1/4 teaspoon baking powder
1 tablespoon apple organic vinegar
1 medium sweet potato, peeled and grated
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1 tablespoon dukkah
4 kale leaves, chopped and roasted with some olive oil and sesame seeds
Preheat oven to 180C.
Wash and peel the sweet potato. Grate it coarsely.
Sieve the self raising flour, the teff flour and the baking powder. Add the smoked paprika, dukkah and sea salt. Add the grated sweet potato and mix gently so that the flour coats all the pieces.
In a separate bowl mix the mascarpone, apple organic vinegar and eggs by using a hand blender.
Prepare the muffin tray with muffin cases.
Mix the liquid ingredients into the dry ingredients. Check to see if you have a dropping consistency. If necessary, add some water [a few spoonfuls at a time] until you have a dropping consistency.
Cut up the roasted kale leaves by pulling the pieces apart with your hands. Add to the mixture and keep some for sprinkling on top.
Pour the batter into the muffin cases. Sprinkle the rest of the kale leaves on top of the muffins. Bake for 20 minutes for the regular muffins and 30 minutes for the giant ones.
Tip: Serve as they are or with a touch of butter. Serve with a soup to make it a full meal and they are also great to accompany a salad
My self raising flour is by St Georges Brand, teff flour by Peak’s Free From, mascarpone by Zappala, spices by Schwartz, organic apple vinegar by Fiorentini, sweet potato, kale and vegetables by Big Fresh and Farmers Markets, muffin cases and muffin tray by Tescoma