Sweet Potato and Blueberry Muffins

Delightfully moist and healthy sweet potato and blueberry muffins that are perfect for breakfast or dessert. Made with the goodness of sweet potatoes and nutritious blueberries, these muffins are a tasty way to enjoy dessert guilt-free.

Ingredients:

• 250g sweet potato (mashed)
• 150g flour
• 100g sugar
• 2 eggs
• 150g blueberries
• 100g butter

Instructions:

1. Preheat the oven to 180°C and line a muffin tray with paper liners.
2. In a bowl, mix the mashed sweet potato with sugar and melted butter until well combined.
3. Add the eggs and mix until smooth.
4. Gradually add the flour, stirring gently to combine.
5. Fold in the blueberries until evenly distributed.
6. Scoop the batter into the prepared muffin tray, filling each cup about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Summary:

• Calories: 160
• Fat: 6
• Protein: 3
• Carbs: 25
• Potassium: 210mg
• Magnesium: 20mg