SWEET POTATO & CHAI MUFFINS

Makes 9 vegan muffins You will need:

• 210g plain flour or gluten-free flour

• 100g light muscovado sugar

• 1 tablespoon psyllium husks

• 1½ teaspoons baking powder

• Generous sprinkle flaky sea salt

• Good handful of walnuts

• 4-5 caffeine-free chai teabags, torn open and contents used as a spice mix

• 160g mashed sweet potato

• 120ml of your preferred alternative milk

• 4 tablespoons extra-virgin olive oil

• 4 tablespoons maple syrup

1 Crank up your oven to 180°C, 360°F, Gas 4 and line a cupcake tray with nine paper cases.

2 Add the plain flour or gluten-free flour, whichever you’re using, the light muscovado sugar, the psyllium husks, the baking powder, the flaky sea salt, the walnuts, the chai tea and the mashed sweet potato in a bowl. Mix everything together and set the bowl aside.

3 In a jug, whisk your choice of alternative milk with the extra-virgin olive oil and the maple syrup, before pouring the mixture into the bowl of dry ingredients. Combine really well with your trusty wooden spoon.

Leave the muffin mix to stand for five minutes so the psyllium husks can soak up the moisture and do their groovy thang.

4 Spoon the muffin mixture into the prepared paper cases. If you have any extra walnuts or muscovado sugar, you can sprinkle some on top of each muffin for extra jazz. Bake the muffins in the preheated oven for 30 minutes.

5 Remove the muffins from the oven and allow the crumb to relax before pilfering the lot. Don’t blame me for scalding your tonsils. I find leaving the room at this point a very necessary part of the recipe method.