Tuesday, 17 September 2013

Still not dead; I made muffins

A few people on Facebook asked me for this recipe so I though I'd type it up here for ease of linking. These are very good; I think they will become a new staple. And I'm now wondering if sweet potato can substitute for banana in banana bread recipes (I am weird and hate banana.)

While I'm here I will note that I still aten't dead, but I have been dealing with a chronic illness for over 2 years now. I'm not cooking anything tricky but I have recovered enough to do light prep. If you're interested, I have some recipe boards on pinterest under the nym of kuiperbelter - sweet, savoury, WTF?, and "without spoons".

Sweet Potato Muffins

Ingredients
250g peeled cooked sweet potato, mashed
75g dark brown sugar
1 egg
200ml milk
1 tablespoon sunflower oil
1/2 teaspoon vanilla extract
220g self raising flour
1.5 tsp cinnamon
1.5 tsp ginger
1/4 tsp cardamom

Method
Mix sweet potato, sugar, egg, milk, oil and vanilla until pretty smoothish.
Fold in flour and spices.
Divide into muffin tray.
Bake for 20 minutes at 200C or until done (skewer comes out dry).

Notes
This is based on a pumpkin muffin recipe from Aussie Farmers Direct, though theirs had more sugar and a different spice blend (1/2 tsp each of ground cloves, nutmeg, cinnamon, ginger), and a different oil. I made 8 medium-small muffins; they suggested 12 but that would be quite small ones.

I used paper cases to line the tins; the muffin stuck when hot but the paper peeled off beautifully when it was cold. The muffins are nice and moist despite being low fat. And delicious! Fine to eat plain, or add a smear of Bonne Maman chestnut cream for extra deliciousness.




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