March 28, 2011

Eggless Sweet Potato Muffins





I consider my blog to not only be a place to share my recipes with others but also to narrate my experiences.  Sometimes these experiences cannot be so good.  As far as baking is concerned, I like to try out simple cakes, quick breads and muffins.  Most of the time my attempts have been a success.  I like the idea of incorporating different kinds of vegetables as well in these recipes... even though typically bananas and apples are a favorite.  I bought these sweet potatoes(probably the second time in my life) with the intention of trying out some desserts.  The idea of using it in a muffin hit me I and looked for some recipes on the net.  I came upon this recipe here which called for 2 eggs for 2 cups of flour.  But I decided to substitute these eggs with banana and oil. As I started, there were a few hiccups - I was short of some potatoes and brown sugar.  Hence, I had to come up with alternatives....and ended up using the ingredients like this


1.5 cups of  shredded sweet potato and 1/2 cup of shredded carrots
3/4 cup of brown sugar and 1/4 cup of maple syrup
1 banana mashed
1 tbsp milk plus 3 tbsp oil
1/2 cup of oil
1 cup wheat flour
1 cup all purpose flour
1.25 tsp ground cinnamon
1.25 tsp ground nutmeg
1/8 tsp pepper powder
1/4 tsp clove powder
1/2 tsp salt
2 tsp baking powder
1/2cup raisins
1 cup chopped walnuts

Whisked the brown sugar, banana, maple syrup, oil, milk and vanilla.  Combined the dry ingredients in a bowl. Added the grated potatoes to the flour.  Added the dry to the wet oil and sugar mixture and stirred all the ingredients together.  As I found this to be very dry, I added about a 1/2 cup of milk.  I used only half the quantity of the raisins and walnuts as I was adding it to half of the batter.  Baked in an oven set to 350 degrees F for little longer than the set time of 28 minutes. I could not get a rounded muffin top as after taking out they sort of collapsed.  I felt it was little bit wet on the inside...nevertheless the taste was good.

I will surely try this again without the milk and without too many variations from the recipe to get it right.

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