Sweet potato muffins

340g sweet potato
110ml water
225g cooking apples
225g plain flour
1 tsp bicarbonate of soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp allspice
100g caster sugar
110g butter
1 egg
10ml milk
85g chopped dried dates

Preheat the oven to 9 and line muffin tin with 12 cases. Melt the butter in the microwave and let it cool.

Peel the sweet potato and cut into small dice. Put into a saucepan with the water. Bring to the boil, cover and simmer very gently for 10 minutes, stirring occasionally, until quite soft. Do not let the mixture dry out; add more water if necessary. Meanwhile, peel and core the apples and cut into similar sized dice. Add to the softened sweet potato. Cook for another 10 minutes until the apple is also soft. Again do not let the mixture dry out; add more water if necessary. Remove from the heat when soft and mash with a potato masher to remove any lumps. Leave to cool a little. Whisk the egg with the milk then add to the sweet potato mixture. Add the cooled melted butter and dates.

Sift the flour with the bicarb, sugar and spices into a large bowl. Make a well in the flour and pour in the fruit mix. Mix quickly but thoroughly until everything is well combined. Spoon into the muffin cases. Bake in the preheated oven for 30 minutes, or until the muffins are risen and firm and spring back lightly when pressed.

Credit to Vic and Vegpower