Sweet Potatoes Yogurt Muffins：Gluten free sweets
Hello ☺Thank you for watching my video.
Today's recipe is for oil muffins using seasonal sweet potatoes.
It doesn't use butter, so you just mix it in a circle without preparation and put it in the oven... ☺.
I really like the combination of sweet potato and rum, but you can make them without it if you like.
Decorate with hard icing for a glamorous finish.
▷Ingredients (for 5 pieces)
About 200g sweet potato
1/2 tbsp oil
Pinch of salt
100ml~ of water
1 whole egg
45 g cane sugar
pinch of salt
60 g rice oil or melted butter
1 teaspoon rum (can be added without rum)
45 g unsweetened yogurt
120 g rice flour
15 g ground almonds
5 g baking powder
2 tbsp powdered sugar
lemon juice
black sesame seeds
▷How to make:
1. Wash the skin of the sweet potatoes and slice about 5 of them into 5 mm thick slices (for topping). Cut the rest into 1 cm cubes and soak in water for 5 minutes to remove the scum.
2. Put the sweet potatoes for topping and salt in a pan with oil and cook until browned.
3. Add the diced sweet potatoes and water to the pan and boil for about 10 minutes until soft. If water remains, drain off and let cool.
4. Add the whole egg mixture with the millet sugar and salt, and mix well until the sugar is dissolved.
5. Add the rice oil and rum while mixing. Add the unsweetened yogurt and mix well.
6. Add rice flour, ground almonds and baking powder and mix until powdery. Add the cooled sweet potatoes and mix while lightly mashing the sweet potatoes.
7. Bake in a preheated oven at 170℃ for 20-25 minutes.
8. Immediately after baking, remove from the molds and allow to cool.
9. Add lemon juice to powdered sugar a little at a time to make a hard icing for decoration.
HidaMari Cooking