Monday, February 28, 2011
Muffins on Mondays make me really happy.
Almost as much as an icy cold beer (in a freeze-your-fingers-cold glass) on a sweltering afternoon.
Or a creamy affogato and a new Gourmet Traveller on a sunny Sunday morning.
Or a tangy, fresh mango lassi after a tough Bikram class.
Or a wedge of good, organic chocolate ... just about anytime ...
And even better? When my little start-of-the-week treat is good for me, too. When I can pack it in Nelle's lunchbox for kindy. (Ah, what a good mummy I am ... ) When I can slip one into my bag to take to work.
Oh yes, yummy and multifunctional.
Easy Peasy Sweet Potato Muffins
10 min prep + 15-20 min baking + 10 min cooling
2 free-range eggs, preferably organic
1/2 c olive oil (light or extra virgin are fine)
1 tsp vanilla
1 c rapadura sugar*
3 c grated (raw) sweet potato**
1 c ground cashews or almonds
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 3/4 c wholemeal (or wholewheat) flour
NOTE: Rosie in the comments (below) substituted gluten-free flour for wholemeal, with excellent results - feel free to do so, too, if you're GF
*Or substitute brown sugar
**My favourite part of this recipe is that it uses grated sweet potato - as in, all the nutritional benefit with zero advance planning. But saying that, I have also successfully used leftover sweet potato puree - substitute 2c of puree
1. Preheat the oven to 160C, and line muffin tins with papers (or oil them)
2. In a large bowl, mix together the eggs, oil and vanilla. Then add the sugar and mix until thoroughly combined. Add the sweet potato and cashews and mix again.
3. Add the baking powder, cinnamon, salt and flour and mix to combine.
NOTE: I do all my muffin mixing by hand ... that way I keep better control over the mixed-ness. You don't want to over-mix batters like this or they'll be a little flat upon baking. So just combine everything to the point that ingredients are blended nicely and you don't have flour sticking to the side of the bowl.
4. Spoon the batter into the muffin papers - so that each is about 2/3 full. Put the muffin tins into the oven for about 15-20 min, or until the tops of the muffins are golden and ever-so-slightly crispy - and when a skewer inserted into the centre of the muffin comes out clean.
5. Let the muffins cool for about 10 minutes before de-papering them and slathering them with fresh, organic butter.
And ... have a lovely week!