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Home 30 Minute Easy! Soft and Fluffy Sweet Potato Muffins

Easy! Soft and Fluffy Sweet Potato Muffins

Name: How to cook Easy! Soft and Fluffy Sweet Potato Muffins - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 pieces
Cuisine: Us

Introduce

Chef :

Fumie's Recipe

Easy! Soft and Fluffy Sweet Potato Muffins

[ How to make Sweet Potato Muffins ] It's a soft and fluffy cake filled with ''diced sweet potatoes cooked in sugar''. All you need to do is mix ingredients in a bowl. It's an easy recipe, so you should try it.

Ingredient

Food ration :

6 pieces

70 g (2.5 oz)

unsalted butter, softened, room temperature

70 g (2.5 oz)

cane sugar

egg (50g / 1.8 oz), room temperature

5 drops

vanilla oil (optional)

30 g (5 Tbsp)

grounds almonds

120 g (4.2 oz)

cake flour or all-purpose flour

5 g

(1 and 1/4 tsp) baking powder

60 g (2.1 oz)

soy milk or milk

180 g (6.3 oz)

sweet potato, diced

3 Tbsp

granulated sugar

100 g (3.5 oz)

water

17 g (1.5 Tbsp)

unsalted butter

1 pinch

salt

180

℃ / 356 F for 30 minutes

Cooking instructions

* Step 1

My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/MiVIju1-0X8

* Step 2

[Preparation] Soften the butter at room temperature. Prepare room temperature egg. Preheat the oven to 200℃ / 392 F.

* Step 3

[For Sweet Potato Filling] Place the diced sweet potatoes, granulated sugar, and water in a pot and heat over medium heat. Heat while stirring occasionally. When the water is almost gone and it has thickened, turn off the heat.

* Step 4

Add salt and butter, and mix gently to coat the potatoes. Take it out in a small bowl and put the bowl in cold water to cool it well. Set it aside.

* Step 5

[For Cake Batter ] Cream unsalted butter until smooth. Add cane sugar in 3 parts and mix well each time. Use an electric hand mixer to beat it on low speed for 2-3 minutes until whitish.

* Step 6

Put an egg in another small bowl and beat it lightly until watery. Add the egg to the mixture in 4 parts. Beat it until well combined and smooth each time. The mixture should become like a smooth cream. Note: Use a room temperature egg to prevent separation. If it's cold, warm it up a little in a hot water bath.

* Step 7

Add vanilla oil and mix well. Add ground almonds. Use a spatula to mix until smooth while crushing lumps.

* Step 8

Sift half of the dry ingredients (cake flour and baking powder) over the mixture and fold it 10 times. Add half of the soy milk and fold it 10 times.

* Step 9

Sift the remaining dry ingredients over the mixture and fold it 10 times. Add the remaining soy milk and fold it until you don’t see flour left.

* Step 10

Add 2/3 of the sweet potato filling (not hot) and fold roughly. Put the batter in glassine-paper-lined muffin pan cups. Top with the remaining sweet potato filling and press lightly.

* Step 11

Lower the oven to 180℃ / 356 F and bake for 30 minutes until golden brown. Take it out of the oven and let it cool for 5-10 minutes, then take it out from the pan and let it cool on a rack. If you don't eat it right away, wrap it with cling wrap while it's slightly warm.