Name: Sweet Potato Muffin
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 30g raisin; 1 piece egg; 30g Brandy; 50g Corn oil; 50g Caster sugar; 1/8 teaspoon salt; 35g milk; 80g Low-gluten flour; 1/2 tsp Baking powder; 1/4 teaspoon baking soda; 100g Mashed sweet potato

Sweet Potato Muffin

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Adapted from Teacher Meng’s Pumpkin Muffin. When there are pumpkins, no one wants to eat cakes; when they want to eat cakes, without pumpkins, there are a lot of sweet potatoes. Sweet potatoes are very sweet, but I have never tried to make cakes. Don't know what the sweet potato cake tastes like? Try to be a muffin first. The operation is very simple, you don't even need to steam the sweet potatoes yourself, there are ready-made on the table.

Sweet Potato Muffin

1. Ingredients: 30 grams of raisins, 30 grams of brandy, 1 whole egg, 50 grams of caster sugar, 1/8 teaspoon of salt, 50 grams of corn oil, 100 grams of mashed sweet potatoes, 35 grams of milk, 80 grams of low-gluten flour, baking powder 1/2 tsp, 1/4 tsp of baking soda

2. Macerate the raisins with brandy, drain and set aside. Add sugar and salt to the whole egg, beat well, add corn oil, and stir well. Add the mashed sweet potatoes and break up. Add milk and mix well

3. Mix low-gluten flour, baking powder and baking soda through a sieve, pour into the liquid, mix into a uniform batter, add raisins,

4. Mix well. Load the paper mold, 7 minutes full. Put it in the oven, the middle level, the upper and lower fire 185 degrees, bake for about 30 minutes, the surface is golden, out of the oven.

Tips:
When mixing the batter, gently mix it in irregular directions to prevent the batter from becoming gluten. The sweet potatoes are steamed and pressed into a puree beforehand. Brandy can be substituted with rum.