Sweet Potato (Kumara) Muffins

    35 minutes

    We have all heard of pumpkin scones - well now we have sweet potato muffins. Beautiful and moist they are wonderful warm or cold.

    36 people made this

    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

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 degrees C. Grease a muffin tin or line with paper muffin cases.
    2. In a large bowl mix eggs, sugar, sweet potato, oil and water.
    3. In a small bowl combine flour, cinnamon, bicarb soda, baking powder and salt.
    4. Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened.
    5. 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 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)