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Sweet potato muffins with yoghurt frosting
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Treat your loved ones to scrumptious muffins, perfect fresh out of the oven.
Ingredients:
  • 225 g (1 1/2 cups) self-raising flour
  • 115 g (1 cup) quinoa flour
  • 4.00 gm baking powder
  • 2.50 gm ground cinnamon
  • 3/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2.50 gm ground ginger
  • 55g (1/4 cup) firmly packed brown sugar
  • Chopped pistachios, plus extra chopped to decorate
  • 1 tsp finely grated lemon rind, plus a few extra thin strips to decorate
  • 54.00 gm maple syrup
  • 80 ml (1/3 cup) grapeseed oil or olive oil
  • 310 ml (1 1/4) cups buttermilk
  • 250g sweet potato, peeled & grated
  • 390g (1 1/2 cups) Greek yoghurt
  • 125 g cream cheese
  • 81.00 gm maple syrup
Instructions:
  • Create a yoghurt frosting by placing a sieve over a bowl lined with a double layer of muslin. Spoon the yoghurt onto the muslin, gather, tie, and refrigerate overnight to drain. In a small bowl of an electric mixer, beat the cream cheese until smooth, gradually adding the syrup. Incorporate the drained yoghurt and beat until velvety and creamy.
  • Preheat your oven to 180C (160C fan forced). Cut twelve 12.5cm squares of GLAD Bake & Cooking Paper. Make four cuts in the center of each square, about 2cm from the center. Grease a 12-hole muffin tin (80ml/1/3 cup capacity) and line each hole with a square of paper to create a little case.
  • In a large bowl, mix the flours, baking powder, spices, sugar, and walnuts. Create a well in the center and add lemon rind, syrup, oil, buttermilk, eggs, and sweet potato. Gently stir until just combined, being careful not to overmix.
  • Divide the mixture evenly among the muffin cases. Bake until lightly golden and cooked through, for 25-30 minutes. Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
  • Generously coat the muffins with frosting, then top with extra pistachios and a sprinkle of lemon rind before serving.

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