Kamote Muffins

Kamote muffins is one of those things I created because of an accident, I was thinking of making a kamote cake based on my ube cake recipe but I forgot our mixer was broken hence I made this instead. The ingredients were not planned and I just used whatever I can from our fridge and pantry, from the nearly expiring tub of sour cream, leftover pili nuts from a friend who came from a vacation in the Philippines and last exact cup of brown sugar, this was an impromptu creation.


With all of those drawbacks I still can’t believe that this muffin turned out to be really amazing, in fact it’s one of the best muffins I ever made, it was light not too crumbly, its fluffy and moist but the most important of all it does indeed taste like sweet potato. Topped with a pili streusel topping and cubes of steamed sweet potatoes, the different layers of textures make it even more interesting.

We loved it and my friends who tried them liked it as well, in fact the whole dozen was gone in a blink of an eye. You got to try this and trust my word on it.

Kamote Muffins
 
Prep time
Cook time
Total time
 
Serves: 10-12
Ingredients
Muffins
  • 1½ cups flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp salt
  • 3 large eggs
  • ½ cup sour cream
  • ¾ cup vegetable oil
  • 1 cup mashed steamed sweet potato
  • 1 cup packed light brown sugar
  • 1 tsp vanilla
Toppings
  • 1 large steamed sweet potato, cubed
  • ⅓ cup flour
  • 3 tbsp butter, softened
  • ½ cup roughly chopped pili nuts or pecans
  • 3 tbsp white sugar
Instructions
  1. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  2. In a large bowl beat the eggs, add the sour cream and oil.
  3. Add the mashed sweet potatoes, brown sugar and vanilla and mix it well.
  4. Gently add the sifted flour mixture, mixing gently until everything is well incorporated.
  5. Place in a 12-pc lined muffin pan then set aside.
  6. In a separate bowl, using your hand mix flour, butter, pili nuts and white sugar together. It will be wet and crumbly.
  7. Top each prepared muffin batter with sweet potato cubes and the flour-butter mix.
  8. Bake in a 180C preheated oven and bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.

 


Recommended

3 Responses

  1. Jeff says:

    Looks delicious !

  2. I am pretty sure I have never had a muffins with sweet potatoes but I am totally intrigued now. I love it when a fluke turns into a fab recipe.

  3. suituapui says:

    I wish I could get gluten free pastry here – this looks like something I would love to make.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: