how to make award winning Sweet potato muffins with yoghurt frosting

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato muffins with yoghurt frosting. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato muffins with yoghurt frosting is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato muffins with yoghurt frosting is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 225 g (1 1/2 cups) self-raising flour
  • 115 g (1 cup) quinoa flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 55g (1/4 cup) firmly packed brown sugar
  • Chopped pistachios, plus extra chopped to decorate
  • 1 teaspoon finely grated lemon rind, plus a few extra thin strips to decorate
  • 2 tablespoons maple syrup
  • 80 ml (1/3 cup) grapeseed oil or olive oil
  • 310 ml (1 1/4) cups buttermilk
  • 2 eggs
  • 250g sweet potato, peeled & grated
  • 390g (1 1/2 cups) Greek yoghurt
  • 125 g cream cheese
  • 3 tablespoons maple syrup

Method

  • Step 1
    To make the yoghurt frosting, place a sieve over a bowl lined with a double layer of muslin. Spoon the yoghurt onto the muslin. Gather the edges together and tie. Refrigerate overnight allowing the liquid to drain from the yoghurt. Beat the cream cheese in the small bowl of an electric mixer until smooth. Gradually beat in the syrup. Add the drained yoghurt and beat until smooth and creamy.
  • Step 2
    Preheat oven to 180C/ 160C fan forced. Cut twelve, 12.5cm squares of GLAD Bake & Cooking Paper. Make four cuts in each square, in the centre of each side about 2cm from the centre. Grease a 12-hole, (80ml/1/3 cup capacity) muffin tin. Line each hole with a square of paper, to make a little case.
  • Step 3
    Combine the flours, baking powder, spices, sugar and walnuts in a large bowl. Make a well in the centre. Add the lemon rind, syrup, oil, buttermilk, eggs and sweet potato. Stir until just combined. Do not over-mix.
  • Step 4
    Spoon the mixture evenly into the muffin cases. Bake for 25-30 minutes or until lightly golden and cooked through. Leave in the tin for 10 minutes then transfer to a wire rack to cool.
  • Step 5
    Spread frosting over the muffins. Scatter with extra pistachios and sprinkle with lemon rind to serve.

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