Ingredients
Kumara butter
Method
1.Make kumara butter: Place kumara in a small saucepan with just enough water to cover. Bring to the boil; boil for 12 minutes or until kumara is tender. Drain; return to pan, mash until smooth. Stir in oil, extract and salt. Spoon into a small bowl, cover with plastic wrap; refrigerate until firm.
2.Preheat oven to 160°C. Grease a 12-hole (⅓-cup/80ml) muffin pan with dairy-free spread. Cut 12 x 12cm squares of baking paper, fold into quarters, then open out again.
3.Sift flour, ground almonds, ginger, mixed spice, baking powder and soda in a large bowl. Whisk eggs, oil, syrup, milk and extract in a medium bowl until combined. Add to the dry ingredients; mix until just combined.
4.Working with one square of baking paper at a time, place in a muffin hole; pour in one-twelfth of the batter. Repeat with the remaining baking paper squares and batter.
5.Bake muffins for 15 minutes or until a skewer inserted into the centre comes out clean. Serve muffins warm with kumara butter; drizzle with a little more maple syrup, if you like.
You could also line the muffin pan with standard paper cases. These muffins are best made on the day you serve them.
Note
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