Flowers In The Watering Can...: Sweet Potato, Butternut Squash, Apple and Sage Muffins Recipe

My mother's day was spent playing scrabble and baking with my beautiful momma. For my mums birthday I bought her the Lorraine Pascale's 'A Lighter Way To Bake' which is packed with a load of lovely recipes which aren't too naughty for you - the brownies are like 50 Kcals less than the average recipe. Personally I didn't like the sound of these muffins and was very dubious about trying them however I actually really enjoyed them and they are only 155 Kcals!

What you will need:
- 12 Hole muffin tin
- Muffin cases
- 200g ready-prepared sweet potato and butternut squash mix, chopped finely
- 300g wholemeal flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 eggs (1 egg and 2 egg whites)
- 250ml semi-skimmed milk
- 100g low fat natural yoghurt
- 50ml sunflower oil
- 1 tbsp maple syrup
- 3 tsp finely chopped sage leaves (we actually didn't us sage in ours as we didn't have any)
- Pinch of salt
- 1 eating apple - peeled cored and roughly grated

Method:
- Pre heat the oven to 200'C, Fan 180'C, Gas Mark 6. Line the muffin tin with 12 paper cases
- Steam the sweet potato and butternut squash for 5 minutes until tender
- In large bowl, mix the flour, bicarbonate of soda and baking powder
- Beat the egg and egg whites in a large jug
- Beat the milk, yoghurt, oil and maple syrup until smooth and well combined and add the egg mix
- Mix the wet mixture into the dry mixture with as few stirs as possible
- Add the butternut squash and sweet potato along with the sage and salt and fold in
- Spread the mixture between the 12 cases
- Scatter the grated apple over the cases

Pop in the oven for 20-25 minutes. The centre may be damp from the moisture of the vegetables but the cakey part shouldn't look raw.

Send me your links if you have baked the same recipe, I want to know your thoughts! I really enjoyed them!