|1 1/2 cup||flour|
|1 tsp||Robertson's baking powder|
|1 tsp||Robertson's bicarbonate of soda|
|1/4 tsp||ground cloves|
|1/4 tsp||ground cardamom|
|1/4 tsp||ground star anise|
|1 tsp||ground cinnamon|
|3/4 cup||white sugar|
|1 cup||sweet potato — steamed and mashed|
|2 slabs||dark chocolate — roughly chopped|
Preheat the oven to 180⁰C.
Sift all dry ingredients together, excluding the sugar.
Combine all the wet ingredients, including the sugar, and whisk until the mixture is pale in colour.
Add the wet ingredients to the dry ingredients bit by bit and fold the mixture in until it is well-combined, leaving no traces of flour. Fold in the dark chocolate (leave a little bit of the chocolate to sprinkle on top of the muffins).
Scoop the mixture into the muffin cases until they are ¾ full and sprinkle the remaining chocolate on top.
Bake in the oven for 20-25 minutes.
Serve and enjoy.
Reprinted with permission from Chef Marumo Tladi. For more recipes, follow on Instagram.
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