Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet potato muffins. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sweet Potato Muffins is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Sweet Potato Muffins is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few components. You can have sweet potato muffins using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato Muffins:
- Get 200 grams Sweet potatoes
- Make ready 150 grams Cake flour
- Take 10 grams Baking powder
- Prepare 10 grams Vegetable oil
- Prepare 20 grams Sugar
- Get 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’s going to wrap it up with this exceptional food sweet potato muffins recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
