Name: Sweet Potato Muffins
Total time: 45 min
Yield: 2 servings
Cuisine: Baking
Ingredients: 300g sweet potato, cooked and mashed; 250g plain flour; 120g brown sugar; 2 tsp baking powder; 1 tsp baking soda; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 100ml sunflower oil; 150ml milk; 1 tsp vanilla extract; 60g pecans, chopped

Question 1

How long does Sweet Potato Muffins take?

Accepted Answer

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Question 2

What can I use instead of maida in Sweet Potato Muffins?

Accepted Answer

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Question 3

Can I make Sweet Potato Muffins ahead of time?

Accepted Answer

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Question 4

Is Sweet Potato Muffins vegetarian?

Accepted Answer

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Question 5

Do I need an oven for Sweet Potato Muffins?

Accepted Answer

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

Question 6

What do you serve with Sweet Potato Muffins?

Accepted Answer

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Sweet Potato Muffins

Ingredients

Method

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