Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sweet potato muffins. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
They are kid-friendly and nutritious - great for breakfast or school lunchbox. These sweet potato muffins are similar in flavor to pumpkin muffins, but made with fresh sweet potatoes. They are SO moist, delicious, and packed with nutrients.
Sweet Potato Muffins is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Sweet Potato Muffins is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have sweet potato muffins using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato Muffins:
- Get 200 grams Sweet potatoes
- Take 150 grams Cake flour
- Take 10 grams Baking powder
- Get 10 grams Vegetable oil
- Prepare 20 grams Sugar
- Prepare 10 grams Honey
- Make ready 1 Egg
- Get 100 grams Soy milk
This healthy recipe is vegan (dairy-free, egg-free), gluten-free, can be made refined sugar-free, and is furthermore easy to make. These Vegan Sweet Potato Muffins are studded with chocolate chips and are so moist, soft and fluffy. These Sweet Potato Muffins tick all the boxes. Although perfect for babies, they are great for kids of all ages and make a great after school snack or lunchbox filler.
Instructions to make Sweet Potato Muffins:
- To prepare the ingredients, thoroughly wash the sweet potatoes, then quarter or roughly chop into 5 mm pieces without removing the peel. Put in a sauce pan and fill with a little less water to cover the potatoes.
- Cover with a lid, heat over high heat, then reduce to very low as soon as it comes to a boil. Remove from the heat after about 5 minutes, when the surface starts to become translucent, and the peel starts to loosen.
- Drain in a colander. Now you have steam-cooked sweet potatoes. They are tasty eaten this way. Sift together the flour and baking powder.
- Preheat the oven to 180°C. Add 2 tablespoon soy milk (not listed) to the sweet potatoes from Step 3, and mash. Leave it slightly lumpy.
- Now for the batter! Combine the oil and sugar in a bowl and mix. Add the egg and mix well.
- Add the honey and continue mixing. Next, little by little, in alternating batches, add the mashed sweet potatoes from Step 4, the soy milk, and flour, as follows:
- First, add 1/2 of the sweet potatoes, then 1/2 of the soy milk, then the rest of the sweet potatoes, then 1/2 of the flour, then the rest of the soy milk, ending with the rest of the flour. Stir well with each addition until you add the flour, then stir just to combine, being careful not to over-mix.
- Bake for 25 minutes at 180°C, then they're done!
- Regarding the sweetness: For those who dislike honey, use 30 g of sugar.
- Regarding the sweetness: This recipe makes moderately sweet muffins. To make them sweet, try using 40 g sugar, or 30 g sugar with 10 g honey, or 20 g of sugar and 20 g of honey.
While these sweet potato muffins are delicious just as they are, every recipe can benefit from a Bring the sweet potatoes to a boil over high heat. Reduce the heat to low or medium-low, cover the. These start with roasting a sweet potato, peeling off the skin. Sweet Potato Muffins With Pecan CrumbleChocolate Slopes. Chocolate Chip Sweet Potato Muffins (Gluten-Free)Clean Eating Kitchen. gluten-free rolled oats, baking soda, nonstick cooking.
So that is going to wrap it up with this exceptional food sweet potato muffins recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
