Warm chai spiced kūmara muffins with whipped date butter

These chai-spiced kūmara muffins are soft, naturally sweetened with maple syrup, and wonderfully comforting. Topped with crunchy seeds and served with silky whipped date butter, they’re a delicious way to show your love.

Makes: 6 Texan-sized muffins Prep time: 15 minutes

Cook time: 50 minutes

1 large kūmara, I used orange (you’ll need about 1 cup) 1⁄2 cup olive oil

1⁄2 cup maple syrup

2 tsp natural vanilla extract

4 eggs

1 1⁄2 cups almond meal

1⁄2 tsp baking soda

1 tsp baking powder

1 tsp each cinnamon and ground ginger 1⁄2 tsp nutmeg

Pinch salt

1 1⁄2 cups thread coconut

Optional toppings:

1⁄3 cup pumpkin seeds

1⁄3 cup hemp seeds

To serve:

1⁄3 cup freeze-dried strawberries

Preheat the oven to 190°C fanbake. Cut the kūmara in half and bake for 30–35 minutes, or until the skin bubbles.

Let it cool slightly, scoop out the flesh, and mash until smooth

Use 1 cup of mash and store the rest in the fridge for up to a week.

Reduce the oven temperature to 170°C fanbake and line a six-hole Texan muffin tin with large muffin cases.

Add remaining ingredients to the kūmara mix and stir well. Pour into the prepared muffin tin and top with seeds if using. Bake for 25 minutes or until a skewer inserted comes out clean.

Serve warm with date butter and freeze-dried strawberries if you wish.