Picnic Season is in full flow in the sunshine state ! I have to say picnics are one of my all time favourite things. Any thing that combines sunshine, lying down , and food is always a win in my book. And I love coming with cute little individual servings for everyone. Keeping things portable and easily served at room temperature can sometimes be a little tricky though… But it’s all part of the fun! These savory little muffins went down well this weekend, and seemed to fit the bill. You can pile them up in a brown baggie and off you go !
1 Medium Sweet Potato
1 Large Red Pepper or three mini ones
3 Tbs ground Flax
2 Cups Spelt Flour or Organic Flour
1.5 Tsp Baking powder
1/2 Tsp Baking Soda
1/2 Cup Oil
1/2 Cup Milk of choice
2 Tbs Maple syrup
2 Tsp Paprika
1 Tbs Fresh Thyme (plus extra to decorate )
1 Clove Garlic
Preheat the oven to 400°. Peel and chop the Sweet potato into 1cm cubes. Chop Pepper too , spray with oil and toss with 1 ts Paprika. Pop in oven for 20 minutes or until soft through. We aren’t roasting them fully just making sure they’re soft.
Once they’re done lift out to cool and drop oven temp to 400°.
Line a muffin tin with papers.
Put flax seed in a little bowl and add 1/4 cup water and let that sit.
Put flour , baking powder and soda in a large bowl. Give it a light whisk to incorporate and remove any lumps from flour. Add in last tsp Paprika , grated garlic , Chopped Thyme and 1tsp Salt. Give another quick whisk.
In a seperate bowl pop oil (I used olive ) , milk (I used Almond ) and another 1/2 cup Water into a bowl and whisk in Maple syrup. At this point add this too your dry ingredients and add your flax mix too. Stir until combined , then stir through 2/3 of your Pepper and Sweet Potato mix.
Put 2 tbs of mix in each muffin tin (Mine made 12 ).
Then top with the last 1/3 of Peppers and Sweet Potatoes and extra Thyme.