Cinnamon Sweet Potato Muffins

Gotta love that sweet potato…

My daughter woke up this morning wanting to bake some muffins. So I checked the ingredients I had at home and luckily I still had some mashed sweet potato from last night’s dinner so I decided to put it to good use.

You see, sometimes you just want to make a batch of muffins without thinking about whole grains, alternative healthy sugars and all the other buzz words of the contemporary food world.

So what do we need? (Ingredient measurements will make about 12 muffins)

2 tablespoons sugar
1/2 teaspoon ground cinnamon

2 sweet potatoes, cooked until soft and cooled
1 3/4 cups/220 grams all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup/100 grams sugar
1/2 cup/120 ml vegetable oil
1/2 cup/120 ml milk

Optional: chocolate sprinkles

Let’s get started! First: the topping.

1. To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside.

2. Preheat the oven to 200°C (400°F?). Spray 12 standard muffin cups with nonstick cooking spray, or butter them, or line them with baking papers.

3. In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.

4. Meanwhile, in another bowl, combine the eggs, sugar, oil, and milk, and whisk until smooth and well-combined. Mash the cooled sweet potatoes until relatively smooth and add to the oil mixture. Continue whisking until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the nuts until just evenly distributed, no more than a few strokes. Make sure you don’t  overmix.

5. Spoon the batter into the prepared muffin cups. Sprinkle the muffin tops evenly with the topping. In my case I added an extra chocolate sprinkle topping :).

Place the pan in the oven and bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins and serve them warm or at room temperature. The muffins will keep for one additional day. Once fully cooled, they can also be frozen.





2 thoughts on “Cinnamon Sweet Potato Muffins

  1. paulettemotzko says:

    I know some of the best things they make is when I improvise in the kitchen. It’s nice to meet you there and I love your cinnamon sweet potato muffins. I assured them on my cooking site CookingUpaStormWithMiss Polly.Com


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