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!