Swede and Ginger Muffins (Swuffins)

Swede might sound like an odd ingredient to put into a sweet muffin, but I promise you it works. Behold, the SWUFFIN.

I am a huge fan of adding some form of vegetable to my bakes. This approach often allows you to reduce the gluten-rich flour element and increase the fibre content of the recipe all in one foul swoop. Lovely.

I also find that the winter season can be quite swede-heavy, particularly if you are a recipient of a veg box. And let’s face it, one swede goes a long way and it can all get a bit samey. So, I experimented with this recipe and it came out top trumps. I apologise slightly for the number of ingredients - this was due to the experimentation, but they turned out so well I kept them all in.

What I will say is that these can be flavoured as you do so wish, so you might want to go for more of a cinnamon approach, or you might want to play with a number of flavours. Find what works for you.⠀ ⠀

TOTAL TIME: 50 minutes

MAKES: 12 swuffins⠀

SEASON: October - March
⠀
MAIN INGREDIENTS:⠀
- 200g swede, finely grated (1½ cups)⠀
- 1 heaped tbsp freshly grated ginger⠀
- 200g wholegrain self-raising flour ⠀
- 50g ground almonds ⠀
- 2 tsp vanilla⠀
- 1 tsp baking powder⠀
- 1 tsp bicarb soda⠀
- 3 eggs⠀
- 1/4 cup milk (of your choice)⠀
- 1 cup raw brown cane sugar⠀
- 80ml olive oil (1/3 cup)⠀ ⠀

FLAVOURINGS (choose based on what you have available):⠀
- 50g desiccated coconut ⠀
- 1 tbsp ginger powder⠀
- 1 tbsp turmeric⠀
- 1 tsp cinnamon⠀
- ½ tsp mixed spices⠀
- A pinch of sea salt⠀
- Sultanas⠀ ⠀

FOR DECORATING:⠀
- Granola/nuts/oats (optional) ⠀ ⠀

METHOD

1. Peel and finely grate swede and ginger into a large bowl, mix together and set aside.⠀

2. Preheat your fan oven to 180°C fan and line a 12-hole cupcake tin with cupcake cases

3. In another bowl, mix together the flour, ground almonds, sugar, desiccated coconut, baking powder, bicarbonate of soda, all the dry flavourings and set aside.⠀

4. In a third bowl, whisk the eggs until frothy, then add the olive oil, milk and vanilla and mix for 2 more minutes.⠀

5. Add the dry ingredients to the wet ingredients and mix until just combined.⠀

6. Gently fold in the grated swede, ginger and a couple of handfuls of sultanas.⠀

7. Spoon the mixture into the prepared cases and sprinkle with granola / nuts / oats (toppings are optional).⠀

8. Bake for about 25-30 minutes or until a cocktail stick comes out clean.⠀

9. Remove from the oven and leave to cool before eating!