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Tuesday, June 26, 2012

Cinnamon-Crunch Sweet Potato Muffins

Potato and pecan tarts or muffins.
Potato and pecan tarts or muffins. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Sweet potatoes are plump edible roots that are available year-round but are most abundant in markets in autumn and winter. Some of these vegetables-members of the morning glory family-have tan skin and light yellow flesh; others have darker red-orange skin and flesh. The latter type is often called a yam in the United States, although it is not a true yam. Red-orange sweet potatoes are slightly moister and sweeter than the tan variety, which has the same texture as a russet potato when cooked and mashed.



Others would prefer to just boil the sweet potatoes and serve it right away with butter but for those who want to make a difference in their food preparation, it is good to make it into sweet potato muffins. You are not only going to add creativity but lasting impression to your cooking ability.




CINNAMON-CRUNCH SWEET POTATO MUFFINS

You will need:


For the topping:
3 tablespoons sugar

1 teaspoon ground cinnamon

For the muffins:
2 sweet potatoes or yams
(orange-fleshed sweet potatoes)
14 oz (440 g) total weight, peeled and cut into chunks

1 3/4 cups (9 oz/280 g) all-purpose (plain) flour

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup (4 oz/125 g) sugar

1/2 cup (4 fl oz/125 ml) canola oil or walnut oil

1/2 cup (4 fl oz/125 ml) milk

1/2 teaspoon orange oil, or grated zest of 1 orange

3/4 cup (3 oz/90 g) pecans, coarsely chopped


Here's how:


To make the topping, stir together the sugar and cinnamon in a small bowl. Set aside.

To make the muffins, bring a saucepan of water to a boil, add the sweet potatoes, and cook until tender, 15-20 minutes. Remove from the heat and drain thoroughly. Transfer to a food processor and pulse until slightly fluffy. Scrape into a bowl and let cool to room temperature.

Preheat the oven to 400 degrees F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

In a bowl, stir together the flour, cinnamon, nutmeg, baking powder, and salt.

In another bowl, combine the eggs, sugar, oil, milk, and orange oil. Whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended. Add the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pecans just until  evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into each muffin cup, filling it three-fourths full. Sprinkle with the topping, dividing evenly.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm, with butter.

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