Method
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Prepare the Oven and Muffin Tin: Preheat your oven to $180^\circ\text{C}$ (Gas Mark 4, or $160^\circ\text{C}$ for fan-assisted ovens). Line a standard 12-hole muffin tin with 12 paper liners. Note: You will use 16 portions, so either use a second tin or bake in two batches.
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Cook the Sweet Potatoes: Steam the diced sweet potatoes for about 10-15 minutes, or until they are very tender when pierced with a fork. You can use a steamer basket or a covered colander placed over a saucepan of boiling water. Once tender, remove and allow them to cool slightly.
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Process the Dry Ingredients: Place the rolled oats in a food processor and blitz until they form a fine flour or crumb consistency.
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Combine the Batter: Add the sugar substitute, egg, chopped dates, low-fat spread, cocoa powder, cooked sweet potatoes, and a pinch of salt to the food processor. Whizz until you have a thick, smooth, and uniform paste.
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Fill the Muffin Tin: Spoon the batter evenly into the 12 prepared muffin cups, filling them about two-thirds to three-quarters full. This mixture yields 16 muffin brownie portions, so use the extra four portions in a second batch or small dish.
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Add the Topping: Carefully press one fresh raspberry into the center of each portion of batter in the muffin tin.
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Bake: Bake for approximately 25-30 minutes. The muffin brownies are ready when they feel set on the edges but are still slightly soft and fudgy in the center.
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Cool: Allow the muffin brownies to cool completely in the tin before removing them. They will firm up as they cool.
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Serve: Once cooled, remove from the liners. If desired, lightly dust the tops of the muffin brownies with powdered sugar before serving.