Hearty and Sweet Sweet Potato Mash Muffins
Hearty and Sweet Sweet Potato Mash Muffins
The ‘Bread That Becomes a Meal’: Healthy Sweet Potato Mash Muffins to Enhance Your Home Cooking (Corona Era Homebody Recipe)
With more time spent at home due to COVID-19, we naturally find ourselves eating home-cooked meals more often. Instead of just rice every time, why not consider ‘bread that becomes a meal’ for a change? Especially muffins made with healthy ingredients would be even better! We introduce a ‘Sweet Potato Mash Muffin’ recipe that combines the sweetness of sweet potatoes with the wholesome flavor of whole wheat flour, perfect as a healthy snack for kids or a satisfying breakfast alternative. This easy-to-make yet nutritious muffin is a great way to enjoy a healthy and delicious homebody lifestyle.
Main Ingredients- Sweet potatoes, approx. 200g
- Sugar, 30g (adjust according to sweet potato sweetness)
- Brown rice oil, 30g
- Almond flour, 50g
- Whole wheat flour, 50g
- Baking powder, 1g
- Salt, 1g
- Milk, 30g
Cooking Instructions
Step 1
First, dice the sweet potatoes into small cubes, about 1.5cm in size. Soak the diced sweet potatoes in cold water for about 10 minutes to remove excess starch.
Step 2
In a large bowl, combine the brown rice oil and sugar.
Step 3
Using a whisk or an electric mixer, cream the brown rice oil and sugar together until smooth and slightly pale. This creates a good base for the muffin batter.
Step 4
In a separate bowl, mix together the almond flour, whole wheat flour, baking powder, and salt. Sift these dry ingredients to ensure they are well combined. (If your sweet potatoes are very sweet, you can reduce the sugar amount slightly to your preference.)
Step 5
Add the milk to the bowl with the creamed oil and sugar. Mix gently until just combined; overmixing can lead to tough muffins.
Step 6
Now, add the drained, diced sweet potatoes to the batter and gently fold them in until evenly distributed. For added texture and flavor, you can also mix in chopped nuts like walnuts or pecans.
Step 7
Divide the batter into approximately 80g portions and shape them into balls. Place the dough balls into muffin cups, filling them about 80% full. This amount of batter should yield about 5 muffins.
Step 8
Preheat your convection oven to 180°C (350°F) and bake the muffins for 15 minutes. Then, reduce the oven temperature to 160°C (320°F) and continue baking for another 12 minutes until golden brown and cooked through.
Step 9
Please note that baking times and temperatures may vary depending on your oven. You can test for doneness by inserting a skewer into the center; if it comes out clean, the muffins are ready. Enjoy your delicious sweet potato muffins!
