Here’s how you can make this yumminess for yourselves:
YOU’LL NEED300g of flower 1 1/2 tsp of baking powder a pinch of salt 1/4 tsp backing soda 80ml buttermilk 80ml whole milk (or just 160ml of creamy milk if you can’t find any buttermilk) 1 big sweet potato, cooked and puree’d 115g room temperature Butter 135g brown sugar 2 eggs
If you want to add a bit of a sugary crust on top of the muffins, you’ll also need70g of sugar 2 tsp of cinnamon 55g Butter
Preheat your oven to 175°C ( 347°F). Get 10 or more muffin liners ready. Or if you have a muffin tray, use that, but butter it up first and add some flower. Then mix the flower with the salt and the baking soda in a bowl. In another bowl, you mix the buttermilk, milk and the sweet potato puree. And yet in another, bigger bowl, you mix the butter and the brown sugar, while gradually adding the eggs. Once that is mixed well, you alternately add the flower mixture and the milk-sweet potato mixture. Then you fill the muffin molds, trays, liners halfway up with the mixture and put them into your pre-heated oven for about 20-25 minutes.
For the crust you mix the sugar and the cinnamon, and melt the butter. Once the muffins are done baking, you brush some butter on each muffin and dip them, top first, into the sugar-cinnamon mixture.
Here you see the flower mixture
This is the milk and sweet potato mixture
Here’s the butter and sugar mixture, before I added the eggs
And here I’m gradually and alternately adding the milk-sweet potato mixture, and the flower mixture into the butter-sugar mixture. Sounds more complicated than it actually is.
And after all those mixtures….here are the muffins. The crust didn’t come out quite right here. But that did not stop my son from devouring them. He loved them, not knowing there was sweet potato in it, and snook some out of our muffin box every time I didn’t look…and to think…he’s such a picky eater!