Prep Time: 25 minutes

Baking Time: 20 minutes

Makes: 12 baby muffins and 6 adult ones

INGREDIENTS

(t. = teaspoon; T. = tablespoon, C. = cup)

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• 1 cup rolled oats, ground
• 1 cup sorghum flour*, or brown rice flour
• ½ t. baking soda (bicarbonate of soda)
• 1 t. aluminium-free baking powder
• ¾ t. nutmeg
• ¾ t. cinnamon
• 1 cup sweet potato, steamed, cooled and mashed
• 2 T. raw honey (or organic maple syrup if you are vegan or your little one is younger than a year old)
• 3 T. coconut oil (or ghee or butter), melted
• 2 T. dried cranberries
• ¼ cup coconut milk
• 1 egg

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*After a long absence, Sorghum Flour is once again available in South Africa! You can find it at Faithful To Nature.

METHOD

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1. Preheat the oven to 180ºC (350ºF).
2. Sieve the ground oats, sorghum flour or rice flour, baking soda, baking powder and spices together in a bowl.
3. In a separate bowl, mix together the mashed sweet potato, honey (or maple syrup), coconut oil, cranberries, milk and egg.
4. Add this mixture to the dry ingredients and mix together until the ingredients are all completely moistened – but do not over-mix.
5. Grease your muffin pans with coconut oil and spoon in the mixture making sure it reaches the brim of the pan.
6. Cook for 20 minutes until risen and golden.
7. Allow the muffins to cool slightly in the pan before removing and eating, or leave to cool completely on a wire rack.
8. Place in a container, seal and freeze as soon as they have cooled.

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