Sweet Potato (Kumara) Muffins
We have all heard of pumpkin scones - well now we have sweet potato muffins. Beautiful and moist they are wonderful warm or cold.
Ingredients
Serves: 12
- 2 eggs, whisked
- 200g caster sugar
- 225g sweet potato, cooked and mashed
- 1/2 cup (125ml) olive oil
- 80ml water
- 1 1/2 cups (180g) plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon bicarb soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 75g pecans, chopped
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Preheat the oven to 180 degrees C. Grease a muffin tin or line with paper muffin cases.
- In a large bowl mix eggs, sugar, sweet potato, oil and water.
- In a small bowl combine flour, cinnamon, bicarb soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened.
- Fill muffin cups 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins test done. Do not over bake. Cool on cake rack.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (10)
Altered ingredient amounts. I didn't have any pecans so had to miss them out but the muffins were still great! - 22 Sep 2009 (Review from Allrecipes UK & Ireland)
Above, rebeccakb mentions she wouldn't try olive oil in this recipe. I wanted to respond by saying that I use olive oil in all of my muffin recipes and it definitely works! I brought these muffins to colleagues and they loved them; certainly no one could 'tell' there was olive oil in there. All I'm saying is, don't be afraid to use olive oil in your baking - it's healthy and it works! - 07 Feb 2009 (Review from Allrecipes UK & Ireland)
Altered ingredient amounts. I would definitely use a neutral oil like sunflower or peanut here not olive oil... - 02 Feb 2009 (Review from Allrecipes UK & Ireland)