Chocolate and Sweet Potato Muffins

Prep: 10 minutes Cook: 15 minutes Serves: 20 Print


  • 275g       McDougalls Self-Raising Flour
  • 40g         McDougalls Cocoa Powder
  • 260g       Caster sugar
  • 2              Eggs
  • 1 tbsp     Vanilla essence
  • 200ml     Vegetable oil
  • 225g       Sweet potato, peeled and grated
  • 100ml     Water


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten

Suitable for



  1. Pre heat the oven to 180°C, 350°F, gas mark 4.
  2. Place the McDougalls Self-Raising Flour, McDougalls Cocoa Powder, and sugar into a large mixing bowl.
  3. Beat together the eggs, vanilla and oil in a separate bowl.
  4. Mix the contents of the two bowls together. Then add the grated sweet potato and water and  mix until combined.
  5. Place into muffin tins and using a potato scoop, fill the muffin cases ¾ full.
  6. Bake for 20-25 minutes until cooked through.

Tip Why not try swapping the sweet potato for parsnip, courgette, or carrot.

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