Kumara Muffins

    (176)
    1 hour 25 minutes

    This muffin with kumara, cinnamon, nutmeg, cloves and ginger uses wholemeal flour to make it a more healthy treat. Great for brekkie or afternoon tea.


    165 people made this

    Ingredients
    Makes: 16 muffins

    • 1 kumara
    • 2 cups (240g) wholemeal flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 cup (60ml) vegetable oil
    • 2 eggs, lightly beaten
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) honey
    • 170g vanilla yoghurt
    • Optional Crunchy Topping
    • 1/2 cup (40g) oatmeal
    • 1/2 cup (110g) brown sugar
    • 1/2 cup (70g) almonds
    • 1 teaspoon cinnamon

    Directions
    Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

    1. Preheat an oven to 200 degrees C. Line muffin tin with 16 liners; set aside. Prick kumara several times with a fork and place onto a baking tray. Bake the kumara in the preheated oven until easily pierced with a fork, about 40 minutes. When cool enough to handle, peel and mash.
    2. Reduce the oven temperature to 180 degrees C. Whisk together the flour, bicarb soda, salt and the spices. Stir in the vegetable oil, eggs, vanilla, honey, yoghurt and mashed kumara until all ingredients are just moistened. Spoon batter evenly into prepared muffin trays.
    3. Crunchy Topping

    4. Blend together the oatmeal, brown sugar, almonds and the remaining cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
    5. Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.

    Kumara

    Kumara is known in Australia as sweet potato.

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    Reviews and Ratings
    Global Ratings:
    (176)

    Reviews in English (148)

    by
    165

    i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogurt. also for the topping, cut all the ingredients in half, as i had way too much! this made 18 muffins and they cooked about 19 minutes. beautiful, sweet, and healthy!  -  01 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    115

    Sweet mama potato! Healthy, with spice quantities are just low enough not to overwhelm the naturally mild and pleasant flavor of the sweet potato. This is the critical point. Five stars, if not for the slightly high sweetness (and I'm a sugarholic). ALL kids will devour them. Busy/cheap people, try these variations: Quarter sweet potato and nuke for 8 minutes (check: skin pulls off easily when done, but tears when overdone) Trade honey for brown sugar. Don't feel bad skimping on either. These muffins are plenty sweet. Use 1/2 Cup skim milk instead of yogurt If cloves or ginger aren't handy, try allspice. Mash the potato with the oil, it makes it easier.  -  18 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    55

    Very moist and delicious. I used a full cup of orange juice concentrate instead of honey for a citrus twist and it was perfectly sweet enough - very good for breakfast. I've also baked this batter in a 8x8 glass pan for about 25 min. Yum!  -  23 Mar 2009  (Review from Allrecipes USA and Canada)

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