Makes 12 muffins
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  1. Preheat the oven to 200 ̊C/180C ̊ fan/gas mark 6. Line a 12-hole muffin tin with paper cases. Spread the cubed sweet potato out on a baking tray. Drizzle with the oil, toss to coat and bake for 25 minutes or until soft.
  2.  In a jug, whisk together the melted butter, milk and eggs.
  3. In a large bowl, stir together the flour, sugar, baking powder, cinnamon and sultanas. Fold in the roasted sweet potato.
  4. Pour in the wet ingredients and mix until just combined. Divide the mixture amongst the paper cases.
  5. Bake for 20-25 minutes or until a skewer inserted in the centre of a muffin comes out clean. Allow to cool before you eat them!

Nutrition Facts

Per serving: 268kcals, 9g fat (5g saturated), 42.6g carbs (16.5g sugars), 4.7g protein, 1.7g fibre, 0.072g sodium

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