Sweetpotato Muffins
Cooking time
100 minutes
Prep time
30 minutes
Serving
Apparatus needed
- 12 paper molds
For the wet ingredients
- 300 g sweetpotatoes
- 100 ml honey (preferably orange blossom honey)
- 20 g butter
- 30 ml whipped cream
- 80 ml walnut oil
- 50 g macadamia cream
- 2 large eggs
- 2 sprigs rosemary, finely chopped
For the dry ingredients
- 125 g flour
- 50 g fine oat flakes
- 2 tsp baking powder
- 1 tsp cinnamon blossom powder (or cinnamon powder)
- ¼ tbsp vanilla powder
- 2 pinches salt
For topping
- 200 g walnut kernels (coarsely chopped and caramelised)
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 330kcals
Fat: 23g
Carbohydrates: 23g
Protein: 6g
Directions
Step 1
Preheat the oven to 180°C (top and bottom heat). Wrap the sweetpotatoes in aluminium foil and bake for 60–80 minutes until tender.
Step 2
Scoop out 200 g of the cooked sweetpotato flesh and set aside.
Step 3
Coarsely chop or break walnuts. Lightly roast them in a dry pan or oven, then caramelise with 40 ml honey, butter, and cream. Spread on baking paper to cool and chop coarsely again.
Step 4
Puree the sweetpotatoes with the walnut oil, macadamia cream, remaining honey, and eggs.
Step 5
Remove rosemary leaves from twigs, chop finely, and add to the mixture.
Step 6
Mix the flour, oat flakes, baking powder, cinnamon blossom, vanilla powder, and salt, then fold into the sweetpotato batter.
Step 7
Fold in half the caramelised walnuts.
Step 8
Line a muffin tin with paper cases. Spoon the batter into the molds. Top with the remaining caramelised walnuts.
Step 9
Bake the muffins on the middle oven shelf for 22 minutes. Serve warm.
