Sasko: Chocolate Sweet potato Mufins (1.05.2012)





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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.


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