Sweet Potato Cinnamon Muffins
Steamed sweet potato is mashed smooth and folded into a quick-mix muffin batter scented with ground cinnamon. The potato provides natural sweetness that reduces the need for refined sugar, while its moisture keeps the crumb soft and tender for days. Cinnamon amplifies the warm character of the sweet potato rather than competing with it, and a neutral oil base makes the muffins lighter than their butter-based counterparts. The mixing technique is critical: stirring beyond the point where dry flour disappears overdevelops gluten and produces a tough result. Because sweet potatoes vary in water content, the milk should be adjusted in ten-milliliter increments - wetter puree needs less liquid. Once baked, the muffins are best cooled on a wire rack so residual heat dries the surface into a faintly crisp shell that contrasts with the pillowy interior.
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Instructions
- 1
Preheat oven to 180C and line a muffin tray.
- 2
Mash sweet potato smooth and loosen with milk.
- 3
Whisk egg, sugar, and oil, then combine with sweet potato mixture.
- 4
Sift in dry ingredients and fold just until combined.
- 5
Fill cups to 80% and smooth the tops.
- 6
Bake 20-22 minutes until a skewer comes out clean.
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