Sweet Potato Cinnamon Muffins
Quick answer
- Total time
- 42 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Steamed sweet potatoes vary in how much water they hold, so part of the 90 ml of milk is held back and added 10 ml at a time until the batter drops slowly from the spatula.
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The fat is plain oil, which means no butter to melt or cream.
Ingredients
Instructions
- 1
Preheat the oven fully to 180°C and line the muffin tray with paper liners.
Keep the prepared tray nearby so the batter can go straight into the oven once it is mixed.
- 2
Let the 180 g steamed sweet potato release excess steam, then mash it until no firm lumps remain.
Add part of the 90 ml milk and loosen it into a thick, smooth puree.
- 3
In a bowl, whisk the egg, 80 g sugar, and 60 ml neutral oil until the sugar looks moistened.
Add the sweet potato puree and mix until the batter base is evenly blended.
- 4
Sift in 170 g cake flour, 1.5 teaspoons baking powder, 1 teaspoon cinnamon, and 1 g salt.
Fold gently only until dry flour disappears, stopping before the batter becomes elastic or heavy.
- 5
If the batter feels too stiff, add the remaining milk in 10 ml increments, stopping when it drops slowly from the spatula.
Fill each liner about 80 percent full and lightly level the tops.
- 6
Bake at 180°C for 20 to 22 minutes.
Remove the muffins when the tops are domed and a skewer shows no wet batter. Leave them in the tray for 5 minutes, then transfer them to a rack to cool.
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