Sweet Potato Muffins

• 1 sweet potato large, approximately 400 g
• 1 2/3 cups wheat flour
• 1/2 cup rice flour
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 7/8 cup brown sugar or raw
• 1/2 cup sunflower oil
• 1/2 cup milk
• 5/8 cup almonds chopped
• sugar for garnish
• sliced almonds for garnish

1. Peel and chop sweet potato.
2. Cook sweet potatoes in boiling water, about 15-20 minutes, until tender.
3. Drain and mash well with a fork until pureed.
4. Set aside to cool.
5. Preheat oven to 200u0b0C (approximately 400u0b0F).
6. In a bowl, mix wheat flour, rice flour, cinnamon, baking powder and salt.
7. In another bowl, beat eggs and add sugar, oil and milk.
8. Mix well.
9. Stir in sweet potato puree and mix until well blended.
10. Add flour mixture and mix well.
11. Fold in almonds.
12. Place cupcake liners in a muffin tray.
13. Fill cups about 3/4 full with muffin batter.
14. Sprinkle a little sugar and sliced almonds over each.
15. (Tip: before baking, adjust heat to lower heating element, so that muffins rise more).
16. Bake for about 20-25 minutes or until done.
17. Let rest for five minutes in the muffin tray, then remove from tray and let cool on a wire rack.

cups wheat flour, rice flour, cinnamon, baking powder, salt, eggs, brown sugar, sunflower oil, milk, almonds, sugar

Taken from www.yummly.com/recipe/Sweet-Potato-Muffins-2049740 (may not work)