They are fantastic for breakfast or as healthy afternoon snack and a great way of getting children to eat a different fruit and veg! They are also great for that summer picnic or BBQ!!! So get your baking apron on and involve the kids and make this easy recipe. No guilt needed on consumption!

EQUIPMENT:

A 12-hole muffin / bun tray

9 muffin cases (silicone or paper)

INGREDIENTS:

2 Medium free range eggs
100g Caster sugar or light brown sugar (unrefined is best)
200g Peeled and finely grated sweet potato
100g White rice flour
100g Ground almonds
1 tbsp Poppy seeds
2 tsp Baking powder
Half tsp Bicarbonate of soda
3 Small peaches cut into small cubes
Optional – to add a lemony zing to these muffins, add the zest of one lemon to the mixture and half its juice! You could also add some bluberries too.

METHOD:

Preheat the oven to 180ºC / 350ºF / gas mark 4 and line the muffin tray with paper cases or silicon cases

Whisk the eggs and caster sugar together until fluffy. Add the grated sweet potato, flour, ground almonds, poppy seeds, baking powder and bicarbonate of soda to the egg mixture and mix together well.

Fold the peach cubes into the mixture, then pour it into the muffin cases right up to the top of each case.

Bake in the oven for around 30 minutes or until golden and risen.

Remove from the oven and allow to cool on a baking tray!

These muffins freeze really well, so once cooled,  if you freeze them on the day of baking, take one out in the morning and it will be defrosted for snack time!

Recipe adapted from 'Red Velvet Chocolate Heartache' by Harry Eastwood