Wednesday, 30 September 2015

Sweet potato muffins.

Gwyneth Paltrow's sweet potato muffins | Healthy Recipes - Red Online
1 large sweet potato
125 ml extra virgin olive oil
125 ml unsweetened almond milk
175 ml good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 tsp pure vanilla extract
270 g gluten-free flour (if the flour doesn’t include xanthan um, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
1½ tbsp chinese five-spice
½ tsp fine sea salt

Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork.
Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato.
In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt.
Fold the dry ingredients into the wet ingredients.
Line a 12 hole muffin tin with paper cases and evenly distribute the muffin batter among them.
Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking.
Let the muffins cool before serving.

Serves: 12
2 eggs, beaten
200g caster sugar
225g cooked sweet potato, mashed
120ml olive oil
80ml water
200g plain flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
75g chopped pecans

Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4.
Grease a muffin tin or line with paper muffin cases.
In a large bowl, mix eggs, sugar, sweet potato, oil and water.
Combine flour, cinnamon, bicarbonate of soda, baking powder and salt.
Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened.
Fill muffin cups 3/4 full.
Bake in the preheated oven for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.

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