Friday, July 04, 2014

Sweet Potato Muffins



Made these for our breakfast & they were a big hit. I took 3 of the muffins & my baby ate 2. Past 2 to my friend & she commented they're yums too.


Little boss said ho chiak!

Again, as lazy as I am, I simplified the steps a little bit from the original recipe, the original recipe indicated that the cubed sweet potatoes needed to be pan fry with some butter on a stove, I skipped this & the muffins still come out as delicious as it should be. And, I have 1 less tool to clean. Hehe.


 Step-by-Step Tutorial :

Melt the butter, mix in the castor sugar & stir until the sugar is slightly dissolved, the texture will be creamy.

Whisk the butter & sugar mixture, egg & milk in a bowl.

Add in the mashed sweet potatoes, whisk to combine.
Sift the flour, baking powder, & salt in a separate bowl.

Combine both wet & dry ingredients.

Gently fold the mixture together until they're well combined. DO NOT over-mixed. Give the stir a maximum of 26 strokes. The batter will be moist & lumpy.

Pour the batter into individual muffin cups.

Top with the cubed sweet potatoes, press slightly.

Bake in the preheated oven for 20-23 minutes, or until a skewer comes out clean in the center of the muffins.


Sweet Potato Muffins




Ingredients :

200gm all-purpose flour
2 teaspoons baking powder
♥ 200gm melted butter
1 egg
120gm castor sugar
Sweet potatoes (any type as preferred), 150gm mashed + 100gm cubed
2 tablespoons milk
Pinch of salt

Directions :
  1. Preheat the oven to 180C.
  2. Melt the butter, mix in the castor sugar & stir until the sugar is slightly dissolved, the texture will be creamy.
  3. Whisk the butter & sugar mixture & milk in a bowl.
  4. Add in the mashed sweet potatoes, whisk to combine.
  5. Sift the flour, baking powder, & salt in a separate bowl.
  6. Combine both wet & dry ingredients.
  7. Gently fold the mixture together until they're well combined. DO NOT over-mixed. Give the stir a maximum of 26 strokes. The batter will be moist & lumpy.
  8. Pour the batter into individual muffin cups. 
  9. Top with the cubed sweet potatoes, press slightly.
  10. Bake in the preheated oven for 20-23 minutes, or until a skewer comes out clean in the center of the muffins.
 
Recipe adapted & inspired by Katherine Lim



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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Friday, July 04, 2014

Sweet Potato Muffins

Reactions: 


Made these for our breakfast & they were a big hit. I took 3 of the muffins & my baby ate 2. Past 2 to my friend & she commented they're yums too.


Little boss said ho chiak!

Again, as lazy as I am, I simplified the steps a little bit from the original recipe, the original recipe indicated that the cubed sweet potatoes needed to be pan fry with some butter on a stove, I skipped this & the muffins still come out as delicious as it should be. And, I have 1 less tool to clean. Hehe.


 Step-by-Step Tutorial :

Melt the butter, mix in the castor sugar & stir until the sugar is slightly dissolved, the texture will be creamy.

Whisk the butter & sugar mixture, egg & milk in a bowl.

Add in the mashed sweet potatoes, whisk to combine.
Sift the flour, baking powder, & salt in a separate bowl.

Combine both wet & dry ingredients.

Gently fold the mixture together until they're well combined. DO NOT over-mixed. Give the stir a maximum of 26 strokes. The batter will be moist & lumpy.

Pour the batter into individual muffin cups.

Top with the cubed sweet potatoes, press slightly.

Bake in the preheated oven for 20-23 minutes, or until a skewer comes out clean in the center of the muffins.


Sweet Potato Muffins




Ingredients :

200gm all-purpose flour
2 teaspoons baking powder
♥ 200gm melted butter
1 egg
120gm castor sugar
Sweet potatoes (any type as preferred), 150gm mashed + 100gm cubed
2 tablespoons milk
Pinch of salt

Directions :
  1. Preheat the oven to 180C.
  2. Melt the butter, mix in the castor sugar & stir until the sugar is slightly dissolved, the texture will be creamy.
  3. Whisk the butter & sugar mixture & milk in a bowl.
  4. Add in the mashed sweet potatoes, whisk to combine.
  5. Sift the flour, baking powder, & salt in a separate bowl.
  6. Combine both wet & dry ingredients.
  7. Gently fold the mixture together until they're well combined. DO NOT over-mixed. Give the stir a maximum of 26 strokes. The batter will be moist & lumpy.
  8. Pour the batter into individual muffin cups. 
  9. Top with the cubed sweet potatoes, press slightly.
  10. Bake in the preheated oven for 20-23 minutes, or until a skewer comes out clean in the center of the muffins.
 
Recipe adapted & inspired by Katherine Lim



0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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