Sweet potato chocolate muffins/cake
Allergen – Contains dairy, egg and gluten. Nut free.
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g
NF
Nut free
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180oc
- Put all the ingredients into a blender or Hobart mixer with a balloon whisk and mix until a batter is formed and is smooth.
- Pour the ingredients into lightly sprayed muffin tins or prepared cake tins.
- Bake the muffins for approx. 25 minutes, the cakes for 45-50 minutes.
- Test with a skewer and for spring back when lightly touched on the top.
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g
Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
a
Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
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+1
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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