Purple Sweet Potato Muffins
Many Chinese cakes are steamed rather than baked. Another characteristic of many Chinese cakes is that the cupcake and muffins will have a split open top. This version is made with purple sweet potatoes that give the muffins their pretty pink color.
Ingredients
- 125 g steamed purple sweet potato
- 1 egg
- 120 g granulated sugar
- 120 g fat free milk
- 30 g vegetable oil
- 180 g cake flour
- 20 g rice flour
- 1 1/2 tsp baking powder
Instructions
- Put steamed purple sweet potato flesh, egg, sugar, milk and oil in blender or food processor and process so that the mixture becomes a smooth paste.
- Sift cake flour, rice flour and baking powder into a mixing bowl. Pour in the wet ingredients and stir until combined.
- Prepare large pot of boiling water and place steamer on top. You can also use a rice cooker steamer.
- Spoon batter into cupcake liners. Place the cupcake liners in a firm mold such as ramekins so that the cupcakes hold their form while cooking. Fill cupcake liners about 3/4 full and steam on high heat for 15 minutes.
Notes
Recipe adapted from Table for 2...or More
Serving: 1muffin, Calories: 138kcal, Carbohydrates: 25g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 16mg, Sugar: 10g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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