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Published on May 1, 2012
Chocolate sweet potato muffins (makes 12)
1 medium sized sweet potato (about 270g raw, 150g when cooked), boiled and grated 100g butter 250ml (175g) brown sugar 2 eggs 550ml (275g) Sasko Cake Flour 45ml cocoa 7.5ml Moirs baking powder 250ml buttermilk 100g chocolate, melted 200ml (100g) hazelnuts, toasted and chopped Chocolate glaze: 125ml icing sugar mixed with 10ml cocoa and 15ml hot water
STEP 1: Grease a 12 hole muffin pan, and preheat the oven to 180C. STEP 2: In a bowl, beat the butter with the sugar until light and creamy. STEP 3: Add the eggs and beat until well combined. STEP 4: Sift the flour into a bowl with the cocoa and baking powder. Add this to the creamed mixture alternating with the buttermilk. STEP 5: Stir in chocolate, hazelnuts and sweet potato. STEP 6: Divide the mixture between a 6 hole muffin pan, and place in the oven. Bake for 20-25 minutes until the muffins are risen and cooked through. Allow to cool before drizzling over chocolate icing, or alternatively dust with cocoa and serve.
TIP: Make a large cake (round or square) which keeps really well. Adjust your cooking times as necessary until the cake is cooked through.