Late autumn road trip food
(You'll just have to forgive the photo - it was 10pm when they came out of the oven.)
2 cups spelt flour
1/4 cup oat or spelt bran
1 tsp. baking soda
1/2 tsp. sea salt
1 cup (lightly packed) peeled and grated sweet potato
1/2 cup (lightly packed) peeled and grated apple
1 1/2 tbsp. finely grated fresh ginger root
1/2 cup pumpkin or sunflower seeds
2/3 cup maple syrup
1/2 cup non-dairy milk
1/3 cup sunflower oil
1 tbsp. apple cider vinegar
Preheat oven to 375oF.
Prepare a 12-cup muffin tray with paper liners or with a light coating of oil.
Whisk together the flour, bran, baking soda, and salt in a large bowl. Stir in the sweet potato, apple and ginger to coat with flour. Add the seeds, maple syrup, milk, oil and vinegar, and stir just until all of the flour is absorbed.
Portion the batter evenly into 12 muffin cups and bake for 20 to 22 minutes, until the tops are domed and a toothpick inserted in the centre comes out clean.
Store in an airtight container for 3 days, or in the fridge for up to a week.
Makes 12 muffins.