Sweet Potato Muffins with Black Sesame Seeds
Halloween! This is the kind of tradition that I've not grown up with. But I've certainly learned to enjoy it. Over the years I've learned how fascinating becomes to cook with pumpkin and sweet potatoes and to decorate my front door with Orange Pumpkins! Yes, it was several years ago {in the States} during a Halloween celebration that I was first introduced to pumpkin pie, and I was immediately immersed in its flavors and fragrant aroma!
Today, however, I'm celebrating with a cup of "cafe con leche"-coffee with milk and Sweet Potato muffins and as I sit here writing this post, enjoying my morning breakfast, the flavors of cinnamon and sweet potato, reminds me of autumn, friendship and those unforgettable years when I was just starting to explore life. It feels so distant and magical. Almost like a dream.
Those same memories and scents lead me to make these muffins, yesterday.I knew I wanted something sweet,something fragrant,something with cinnamon flavor! But instead of pumpkin I decided to use Kumara; a very rich colorful sweet potato from New Zealand. Kumura is available all year round here and it taste absolutely wonderful, so I knew this would be the perfect match for my muffins.While these muffins were baking,the aroma of sweet potatoes and cinnamon filled the house with such incredible fragrant scent, that I revived every distant and faded memory.
I hope everyone is having a lovely end -of- the month!
Also this month in our Oh Happy Plates Group our theme for this month {October} was the Color Orange. So here some of my pictures!Big Claps to all of you participating in the group! Our board is becoming so colorful and pretty!
Roasted Sweet Potato Muffins with Black Sesame Seeds 12-15 medium muffins -Adapted from king Arthur Flour
1 2/3 C. All Purpose Flour / Plain Flour
1 1/2 Baking powder
Pinch of salt {about a 1/4 tsp}
1 C. Caster Sugar
3/4 tsp. Cinnamon powder
1/2 tsp. nutmeg, fresh grated
3 large eggs {I use free range}
1/2 C. Vegetable oil
1 1/2 C.Sweet potato, roasted and puree
Black Sesame seeds
Preparation:
In a small bowl mix flour, ,baking powder and salt. Set aside. In a medium bowl add sugar, eggs, oil, cinnamon, nutmeg and sweet potatoes. Mix well. Then add flour mixture.Combine all ingredients using a wooden spoon. Divide muffin mixture into a greased muffin pan or muffin paper cups. Sprinkle with black sesame seeds on top. Bake in a preheated oven at 180 C 350 F for about 20- 25 minutes.
Roasted Sweet Potatoes:{I used to large orange sweet potatoes} Peel the potatoes, transfer to a roasting tray, brush the potatoes with a little bit olive oil. Roast at 200 C 390 F for 40 minutes. When ready {they are ready when they can be easily pierced with a fork} and when they are cool enough to handle make a puree.
Note: Do not boil the potatoes, otherwise the mixture will become watery.
