Sweet potato muffins – healthy and tasty
About sweet potato muffins
Recently, I happened to see beautiful red-purple sweet potatoes at a supermarket. Since it looked so good, soon I made sweet potato muffins. I often make sweet potato muffins from autumn to winter. This is a simple muffin which you want to eat again and again. The color of the sweet potato skin is very beautiful, so I cut it into small pieces without peeling it. The red-purple skin can be seen here and there, and it looks very cute.
There are many recipes which use sweet potatoe paste, but this recipe uses sweet potatoes cut into small cubes, therefore, it’s easy to make and you can directly taste sweet potatoes.
Sweet potatoes are highly nutritious and a great source of fiber, vitamins, and minerals. It’s a food we like to eat on a regular basis. If you like to know more about sweet potato nutrition and health benefits, click the link below.
Recipe tips
It’s a very simple recipe, but I’ll write some points and ideas.
- I usually use sweet potatoes with red-purple skin and cream yellow inside. If you leave it cut, the cream yellow color will darken due to enzyme. The enzyme reacts with oxygen and turns dark. So soak the sweet potatoes in water for about 10 minutes. Then drain the water before use.
- This recipe uses less sugar, so if you like the sweet taste, add a little extra sugar when you make muffin batter or sprinkle with extra maple syrup when you eat.
- In the recipe, the sweet potatoes are seasoned with maple syrup and butter, but it is also delicious to use honey instead of maple syrup. In any case, it is important to mix them while the sweet potatoes are still hot after cooking in the microwave and let it soak in the flavor.
- This time, I used diced sweet potato and black sesame as toppings, but I think you can also top with crumble (see recipe note).
Sweet potato muffins – healthy and tasty
Equipment
- muffin form which can make more than 9 muffins (7cm diameter)
- Handmixer
Ingredients
- ** 180 -200 gram Sweet potato
- ** 1 tablespoon Water for sweet potato
- ** 1 tablespoon Maplle syrup for sweet potato
- ** 10 gram Butter for sweet potato
- # 60 gram Butter (room temperature)
- # 80 gram Light brown sugar
- # 2 Eggs
- # 1 – 2 tablespoon Milk
- # 1 – 2 teaspoon Rum (optional)
- # 120 gram All purpose flour
- # 1 teaspoon Baking powder
- 2 teaspoon Black sesame for topping
Instructions
- Cut sweet potatoes into 1-2 cm cubes. Soak in water for 10 minutes to prevent discoloration of the sweet potatoes. Then drain water.
- Put the drained sweet potatoes and water (1 tablespoon) in a heat-resistant container. Cover it with cling film and heat in a microwave at 600W for 5 minutes or 750w for 4 minutes. Insert skewer and check if it is cooked. If not cooked, heat another 30 seconds and check. While the sweet potatoes are hot, add maple syrup and butter and mix well with a spoon or rubber spatula. Then set it aside.
- Preheat the oven to 170C = 338F. Line muffin pan with muffin paper cups.
- Put softened butter, light brown sugar in a bowl and beat them with a handmixer until whitish and fluffy.
- Add eggs one by one and mix well with a handmixer each time. Add rum and a half amount of the flours (all purpose flour and baking powder) and mix with rubber spatula until no flour is visible. Add milk and the rest of the flours and mix until blended.
- Then add 2/3 (1/3 will be used for toppings) of sweet potatoes and mix gently with a rubber spatula.
- Spoon the batter evenly into each muffin cup. Sprinkle the rest of sweet potatoes and black sesame over the tops of the muffins batter.
- Bake about 25 minutes at 170C = 338F or until a skewer inserted in the center comes out clean. Cool the muffins in the pan for 5 – 10 minutes, then transfer to a wire rack to cool.
Notes
Hope you will try healthy sweet potato muffins. If you like to see another muffin recipe, click the link below for Matcha green tea muffins.
Thank you for reading. Bon Appetit !
