Sweet Potato Muffins with Yoghurt Frosting
Sweet Potato Muffins with Yoghurt Frosting
Ingredients
Muffins
- 225 g (1 1/2 cups) self-raising flour
- 115 g (1 cup) quinoa flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1 tsp ground ginger
- 55g (1/4 cup) firmly packed brown sugar
- Chopped pistachios
- 1 tsp finely grated lemon rind
- 2 tbsp maple syrup
- 80 ml (1/3 cup) grapeseed oil or olive oil
- 310 ml (1 1/4) cups buttermilk
- 2 eggs
- 250g sweet potato, peeled & grated
Frosting
- 390g (1 1/2 cups) Greek yoghurt
- 125 g cream cheese
- 3 tbsp maple syrup
Instructions
- 1
To make the yoghurt frosting, place a sieve over a bowl lined with a double layer of muslin. Spoon the yoghurt onto the muslin. Gather the edges together and tie. Refrigerate overnight allowing the liquid to drain from the yoghurt. Beat the cream cheese in the small bowl of an electric mixer until smooth. Gradually beat in the syrup. Add the drained yoghurt and beat until smooth and creamy.
- 2
Preheat oven to 180C/ 160C fan forced. Cut twelve, 12.5cm squares of GLAD Bake & Cooking Paper. Make four cuts in each square, in the centre of each side about 2cm from the centre. Grease a 12-hole, (80ml/1/3 cup capacity) muffin tin. Line each hole with a square of paper, to make a little case.
- 3
Combine the flours, baking powder, spices, sugar and walnuts in a large bowl. Make a well in the centre. Add the lemon rind, syrup, oil, buttermilk, eggs and sweet potato. Stir until just combined. Do not over-mix.
- 4
Spoon the mixture evenly into the muffin cases. Bake for 25-30 minutes or until lightly golden and cooked through. Leave in the tin for 10 minutes then transfer to a wire rack to cool.
30 min - 5
Spread frosting over the muffins. Scatter with extra pistachios and sprinkle with lemon rind to serve.
