Makes 10
- 250 g sweet potato, finely grated
- 250 g self raising flour
- 2 tbsp rye flour (or wholemeal, optional)
- 120 ml vegetable oil
- 100 g tofu, mashed
- 50 g golden raisins or sultanas
- 170 g sugar
- 2 tsp mixed spice
- 1 tsp ground ginger
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywydhtYe3e2pQXUWEv2KWGQ8owHIttHe2PHXWlYEWBKdx5duS1vNxJ-zw_-LSDiJrYQllx0_88CxmJc7Lwhnzf2_d3uUP73z1Q9ObWM5pA1aN8NP77c7Q8RtBbuK41nPbIiYtuqq9_38/s1600/IMG-20150208-WA0001.jpg)
- Mix everything up in a big bowl to a smooth consistency.
- Preheat your oven to 190C.
- Spoon into muffin cases (I use silicone ones, much easier). The mixture should come to the top of the casing so it bulges outward in the classic muffin-top shape.
- Pop into the hot oven for 25-30 minutes.
- Leave to cool, pop on the kettle, and enjoy!
Variations
For that extra bit of indulgence and style give them a cream cheese icing, like a carrot cake. They're quite delicious by themselves.Orange zest would also be a good touch, I didn't have any! For a nutty crunch add a handful of chopped walnuts, pecans or sunflower seeds.