Here is another simple recipe for a cake where “East Meets West”:
Sweet Potato Muffins!
INGREDIENTS: for 12 cakes
-Cookie/thin flour: 230 g
-Salt: a little less than １/２ teaspoon
-Sugar: 50 g (to be included with the flour)
-Baking powder: ２ teaspoons
-Sodium bicarbonate: １/４ teaspoon
-Cinnamonpowder: 1 teaspoon
-Nutmeg powder: １/２ teaspoon
-Sweet Potato (mashed): 230 cc/ml
-Melted butter: 2~4 tablespoons
-Milk: 150 cc/ml
-Sugar: 50 g (to be incuded with the eggs)
-Walnuts: 50 g
-Brown sugar: １＋１/２ tablespoons
-Flour: 3 tablespoons
-Butter: ２/３ tablespoon
-Cinnamon powder: １/４ teaspoon
Pre-heat oven to 200 degrees Celsius (400 F)
Coat the paper muffin cups insides with a thin layer of oile just enough to facilitate later unwrapping.
Bring all inf\gredients to room temperature.
Prepare topping first:
In a bowl drop the brown sugar, flower, butter and cinamon.
Work ad mix the lot with the tips of your fingers.
In another bowl drop the flour, sugar, baking powder, sodium bicarbonate, cinnamon powder and nutmeg powder.
Mix and sieve through a fine mesh chinois.
-Wrap the sweet potato inside cellophane paper and heat in a micriwave oven until soft. Take of skin if any. Mash the sweet potato adding the milk to them.
Add the eggs and extra sugar and mix well.
Add melted butter and mix well.
Add the sweet potato puree to the flour mixture.
Mix with a spatula.
Do not worry if you don’t attain a perfectly smoothe paste.
Mixing the whole tooo much would result into a hard muffin!
Pour the muffin mixture into the cups or in the apparel as shown in picture above up to two thirds of their depth. Sprinkle with topping.
Bake for 15~20 minutes.
Check if they are properly cooked by stabbing them with a thin wooden stick.
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