Tuesday, 4 June 2013

Sweet Potato Spice Muffins

Posted by Kejia:

I love healthy food! These muffins are so healthy, and they taste so so good. The secret ingredient(okay, not so secret) is sweet potato. Sweet potatoes are awesome. I love their low-calorie content and delectable sweetness. Sweet potato muffins, plus that spice! Oh, the spice. Cinnamon, nutmeg, and ginger. :-) These muffins are packed with flavour, so moist, so delicious, and so guilt-free! Also, my new obsession has everything to do with mini cupcakes/muffins because they are so cute! And so easy to eat! Do try out this wonderful healthy recipe. 

I replaced soft brown sugar that the original recipe called for with dark coloured ginger-flavoured sugar. I also took out baking powder(I ran out) and replaced plain flour with gluten-free self-raising flour(healthy~). I used yellow sweet potatoes instead of orange ones too. This explains why my muffins look different from the one the original recipe made. 

(Check out my cute polka dot muffin liners! Haha.)

Yup, look at that fluff! :-) I can just see the springy-ness of the muffin from the photograph. 

Yes, take the time to boil and mash the sweet potatoes. Forget the canned sweet potatoes! Too many chemicals and preservatives. Make fresh ones :-) I shallow-boiled the potatoes(my skillet is vapour seal, so it cooks evenly and there is no need to boil), and added some pandan leaves. If you boil it normally, just add the pandan leaves into the water. It will give the potatoes a sweeter and refreshing taste. :-)  

Recipe adapted from Culinary Couture 
20 oz./566g sweet potatoes, boiled and mashed
1/2 cup or 112g olive oil 
2 eggs
1 teaspoon vanilla extract
1 cup or 220g brown sugar
1 cup or 125g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger


1. Preheat oven to 375ºF or 190ºC. Line cupcake tins with baking cups.
2. Whisk together the mashed sweet potatoes, olive oil, eggs, vanilla, and brown sugar until well blended.

3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Add to the sweet potato mixture and whisk until combined.
4. Fill the cupcake tins about 3/4 full. Bake for about 12-15mins until a skewer comes out clean.

I love making mini muffins/cupcakes!! They just look so cute and they are much easier to transport around and more convenient to consume. Have fun with this recipe! It is definitely worth a try. :-)



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