Sweet Potato Ginger Muffins

Listen up all ginger lovers out there, this post is for you. This recipe is one of those simple things in life that make you happy, it’s all about the scent of spices coming out of your oven while you bake a mini batch of muffins. Spicy, moist and not overly sweet muffins made with vegetables. No better way to start a day. Ginger and caramelize sweet potato are best friends. Add some crumble on top and you have a flavour party. This recipe was born as a small batch morning treat to help me get through my exam revisions, so it can be made in a student kitchen and with minimum equipment. The muffins keep well for 2/3 days in an air tight containeer but they are best eaten fresh!

Makes 6 muffins (european size) or 4 large muffins

Crumble

Ingredients

  • 1/4 cold butter (cubed)
  • 4 tbsp all-purpose flour
  • 2 tbsp almond meal
  • 2 tbsp sugar
  • 1 pinch Maldon salt
  • 1 pinch cinnamon

Instructions

  1. Cut the butter in cubes and place it in a small bowl
  2. Add the rest of the ingredients and use your fingers to cruble everything together until the mixture comes together in small lumps and no big pieces of butter are visible.
  3. Refrigerate

Muffin batter

Ingredients

  • 2 large eggs
  • 2 + 1 tbsp sugar
  • 1 medium sweet potato (8 oz. of cooked sweet potato)
  • 5 tbsp all-purposes flour
  • 3 tbsp almond meal
  • 3 tbsp chopped walnuts
  • 1 ½ tbsp olive oil
  • ½ inch grated (peeled) fresh ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ tsp baking powder

Instructions 

  1. Preheat the over to 180 °C (350 °F) and line a baking sheet with baking paper
  2. Peel and chop the sweet potatoes in ½ inch cubes place them on the baking paper
  3. Drizzle with vegetable oil and cook until tender (about 30 minutes)
  4. Remove the baking sheet from the oven, add the sugar and stir until coated. Cook for 2 more minutes then set aside
  5. Line a muffin tin with paper cups
  6. In a small bowl combien the flour, almond, baking soda, spices and walnuts, set aside
  7. In a medium bowl whip the eggs, sugar and fresh ginger until fluffy, about 2 minutes with an electric whisk or more by hand
  8. Smash ¾ of the sweet potatoes with a fork and add it to the eggs, set the rest aside
  9. Add the olive oil to the egg mixure and whisk until combined
  10. Gradualy add the dry ingredients, gently stirring with a rubber spatula
  11. Divide the batter into 6 muffins tins lined with baking paper, top with the chilled crumble
  12. Bake for 15/20 minutes or until a toothpick inserted in the centre comes out clean
  13. Let cool completely before serving

 

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About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

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