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Sweet Potato And Cinnamon Muffins: Afternoon Tea

Sweet Potato And Cinnamon Muffins: Afternoon Tea

Sugar, Spice And All Things Nice…

Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.

Sweet Potato and Cinnamon Muffins

Makes: 10

Per muffin:

  • 256kcal
  • 3.7g protein
  • 9.7g fat
  • 1g saturates
  • 41g carbs
  • 22.8g sugar
  • 1.4g fibre
  • 0.3g salt
  • 237mcg vitamin A

Ingredients:

For the muffins

  • 2 eggs
  • 180g sugar
  • 250g cooked sweet potato, mashed
  • 80ml vegetable oil
  • 50ml water
  • 200g self raising flour
  • ¾tsp ground cinnamon

For the butter icing:

Method:

1. Preheat the oven to 180° C and line a muffin tin with paper cases.
2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.

About this post~
This is a guest post from  Love Sweet Potatoes
No payment was received.
The recipe was created by celebrity chef and sweet potato lover Felice Tocchini.

5 thoughts on “Sweet Potato And Cinnamon Muffins: Afternoon Tea

  1. These look absolutely lovely Claire! We don't tend to use sweet potato or pumpkin in sweet dishes here in Australia, (with a few notable exceptions), but I've got some in the pantry at the moment, so I might have to try these!

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