Sweet Potato Muffins

Ingredients

• 250g Cooked Sweet Potato, mashed and cooled
• 220g Plain Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Bicarbonate of Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Fine Sea Salt
• 2 Large Eggs
• 120g Light Brown Sugar
• 80ml Vegetable Oil
• 100ml Milk
• 1 teaspoon Vanilla Extract
• 60g Pecans, roughly chopped
• 40g Plain Flour, for the crumb topping
• 30g Light Brown Sugar, for the crumb topping
• 25g Unsalted Butter, cold and diced
• 1/2 teaspoon Ground Cinnamon, for the crumb topping

Instructions

1. Preheat the oven to 190°C and line a 12-hole muffin tin with paper cases.
2. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, whisk the eggs and brown sugar until combined.
4. Add the mashed sweet potato, vegetable oil, milk, and vanilla extract and whisk until smooth.
5. Pour the wet mixture into the dry ingredients and fold gently until just combined.
6. Fold in most of the chopped pecans, reserving a small handful for the tops of the muffins.
7. To make the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl.
8. Rub in the cold butter with your fingertips until the mixture forms coarse crumbs.
9. Divide the muffin batter evenly between the 12 paper cases.
10. Sprinkle each muffin with the crumb topping and the reserved chopped pecans.
11. Bake for 20–24 minutes until risen and golden and a skewer inserted into the centre of a muffin comes out clean.
12. Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool before serving.

instructions_source: editorial-classic