Korean Sweet Potato Muffins 고구마 머픈
Author: kkokko Post Date: November 6 2010
“Wow! 이것 너무 맛있다~” said hubby when he took his first bite of the muffin.
I was surprised to hear that expression from him… normally he doesn’t eat muffins.These muffins were awfully Good….they are so addictive~ So moist and yummy and I ended up eating three of them maybe more..^^
Boys loved them too… Ryan took two muffins to school this morning and told me they tasted really good at school, which was a day later.
Lately whenever I visit Korean or Japanese markets I find these fresh sweet potatoes…. just want to buy them because they look so good… I bring them home and keep thinking of ways to cook them.
Today’s Recipe
3 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup milk
2 eggs
2 small Korean sweet potatoes(steamed & chopped into 1/2-inch)
Chocolate and chopped pecans (optional)
Steam,cool and chop into 1/2-inch cubes. Preheat the oven to 375 F.
Sift together the flour, baking powder and salt,
Beat in the egg, sugar and oil.
Gently beat in the dry ingredients into the oil mixture in 3 batches alternating with the milk.
Mix just until blended.
With a wooden spoon, stir in the sweet potato.
Fill the prepared cups about two-thirds full. Bake until gold brown. (I filled too much and took longer to bake… )
Sprinkled some chopped pecans and chocolate if you like… Next time will fold pecans in the batter instead of sprinkling on top . They burned a little today so I removed the burnt pecans before eating.
Bake at 375 degrees for 18 -20 minutes or until a tester inserted in the center comes out clean. For even baking, half-fill any empty cups with water. Baked 18 muffins today~
Inside of the muffins…
Please have a muffin..
Look at the sweet potato pieces 고구마… I thought of Loice and Joy today…
Enjoy~