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.
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