Savoury Butternut Squash Muffins

Ever since I stumbled across le pain quotidien’s parmesan and basil muffins. I’ve been searching high and low for a good savoury muffin recipe that I could actually eat! My search didn’t amount to much, so I decided to put it on the back burner. It wasn’t until my cyber jog over to Susan from Food Blogga’s page that I found what I’d been looking for and even better I had all the ingredients sitting in my kitchen just waiting to be turned into something delicious! There was only one thing missing…..it wasn’t gluten-free, so Susan graciously allowed me to ‘gluten-free’ her recipe and this is what I came up with:

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Baked Sweet Potato and Banana Fritters

I dreamt this up after my first ever trip to Leon which prompted me to bake their famous falafel recipe and that’s when the light bulb came. What if I made them for dessert? I mean they are sweet potatoes, plus I didn’t completely make them up.  I know sweet potato doughnuts exist in Madagascar as well as some eastern and South African countries. So a little research and a very ripe banana later, out of the oven they came and straight in for the UM test.

*UM screws ups her nose….*

UM: You put banana in sweet potato?

Me: er….yeah ? (Am I the only one who thought that sounded like an obvious combination?)

UM: It tastes…er….sweet

Me: Too sweet? I suggest

UM: Yeah, it must be the banana….and you should have added flour

Me: I did

UM: Oh, you can’t tell

And that was the end of that.

Well as I promised to document my ‘failures’ as well as my successes, here goes:

Baked Sweet Potato and Banana Fritters

I didn’t think it was too sweet, but I agree the sweet potato/banana balance wasn’t quite right, but they did have a nice banana fritter feel to them but as UM suggested I’d add more flour next time and maybe tougher flour like brown rice.  I’ll do this combo again at some point and report back…for the adventurous among you here’s the recipe:

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