Friday, July 9, 2010
My two current obsessions .... Sudoku and vegetable muffins, could be worse I suppose! (I won't mention the fact that I got up during the night last week because I hadn't finished the sudoku, or that I got up before 6 the other morning to make these muffins - that would be slightly OCD wouldn't it?!!)
Anyway the muffins were actually worth getting up for .... they had a wonderful chocolate hit, perfect texture and all that goodness from the sweet potato. I should confess at this point that although I have made many cupcakes and muffins from "Red Velvet Chocolate Heartache" I have omitted the icing from all of them - my idea of being on a diet! These cupcake/muffins were a (very welcome) revelation in that on the second day they had developed an icing like top, very strange but absolutely delicious!!
They started life as cappuccino cupcakes, but with a bit of tweaking ended up as chocolate, self icing muffins in my kitchen!!! This is how I made them:
Self Icing Chocolate Muffins
2 medium eggs
160g caster sugar
200g peeled and finely grated sweet potato
100g rice flour
100g ground almonds
2 tsp baking powder
1/4 tsp salt
3 tbsp hot water
3 tbsp cocoa
Preheat oven to 180 C
Line muffin tin with muffin papers
Mix the sugar and eggs for 5 minutes until light and fluffy (Freestanding mixer excellent here)
Grate the sweet potato while this is mixing.
Add the sweet potato to the egg mixture and combine carefully.
Stir in the flour, ground almonds, salt and baking powder.
Combine the water and cocoa to make a paste, then add this to the batter.
Divide between the muffin cases (ice cream scoop very handy here)
Bake for about 20 minutes.
Remove from the oven when a skewer comes out clean.
Cool on a wire rack.