Spiced Sweet Potato Muffins

I’ve posted a picture of these muffins on Instagram back in October. The original recipe uses pumpkins, which I did use for the first batch and we just loved these muffins. The sweet potato came into use because I had no pumpkin on hand so I thought I just give it a try and it was surprisingly very yummy. I added some oat crumble and some maple caramel drizzle like I made for the Caramel Apple Sticky Buns, used only coconut sugar and maple syrup, otherwise followed Linda’s Spiced Pumpkin Loaf recipe from her blog sweetenufblog . Sweet potato as well as pumpkins are very healthy and I just love them. So feel free to use either, both are delicious!! Just made another batch this week to pack for my kids for school:)

IMG_3714

 

 

Here are some other yummy pumpkin recipes:

Pumpkin-Oat-Squares

img_2542

Pumpkin-Chocolate-Muffins

img_2539

Pumpkin Spice Babka

IMG_3683

 

Spiced Sweet Potato Muffins

Yields 12

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed light brown sugar, I used coconut sugar
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 1/3 cups sweet potato puree or pumpkin puree
  • 1/2 cup chopped walnuts
  • Glaze: Combine 1/3 cup icing sugar with 2 tbsp maple syrup
  • Oat crumble: 1/2 cup oats, 1/2 tsp cinnamon, 1 tbsp maple syrup, 1 tbsp coconut sugar
  • Optional: toffee bits, butterscotch chips, pecans

-In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside

-In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute. Add the brown sugar and beat until very light in colour and fluffy. Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl. Beat in the maple syrup. The mixture will look curdled at this point! As you add the flour mixture it will come together.

-Remove the bowl from the mixer and using a wooden spoon stir in half on the flour mixture until combined. Add in the pumkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain. Fold in the nuts.

-In a small bowl mix together the oats, cinnamon, maple syrup and coconut sugar.

-Fill into prepared muffin tins, smooth out the top with an offset spatula or knife, then sprinkle some of the oat mix on top.

-Bake in 325F preheated oven for about 30-40 minutes until top springs back lightly when touched. Or a tester inserted into centre comes out clean.

-Let cool completely then drizzle with the maple glaze.

-Tip: Double the oat crumble recipe if you like to have a thick crumble top.

IMG_3717

 

Thanks again for the recipe Linda!

I hope you’ll give it a try!

Enjoy!

Ursula

 

 

 

 

 

 

Advertisements

Forest Berries Meringue Pie/Waldbeeren Meringue Kuchen

Happy weekend everyone!!

While growing up in Switzerland, we used to spend a lot of time in the forest. With family or with school. They have nicely looked after hiking trails. There is just something calming and peaceful about it. We would also often look for and find a lot of blueberries and strawberries! Now these are sweet memories:)

I’ve had a lot of raspberries and we are still picking some strawberries in our garden. We used to have blackberries but after getting hurt (scratched) a lot, we had enough and we dug the plant out…but I tell you that is a stubborn plant, it keeps on growing back…My brother in Switzerland has a thorn-less blackberry plant!!! That is the most amazing thing. Haven’t seen this here so far.

For this berry pie I used a mix of what I like to call forest berries (Waldbeeren): blueberries, strawberries, blackberries and raspberries. Deliciously melt in your mouth meringue filling! Totally worth trying out! Feel free to use your favorite pie crust recipe.

 

IMG_3558

 

IMG_3556

 

 

Forest Berries Meringue Pie

Pie crust:

  • 200 g unbleached all-purpose flour
  • 1/2 tsp salt
  • 100 g butter, cold, cut into very small pieces
  • 2-3 tbsp honey
  • 1/2 lemon, zest
  • 1 egg

-Mix together flour and salt, add butter and with a pastry blender or your hands mix until crumbly.

-Add lemon zest, honey and egg. Knead only until it holds together. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.

-Preheat oven to 375F/190C

-Grease a 9-inch pie form. Roll out dough to fit form. Prick dough with a fork. For blind baking I cover bottom with parchment paper, then as a weight I pour some legumes like dry chickpeas over paper. Bake for about 10 minutes then remove paper with legumes and lower oven temperature to 350F/180C and finish bake until golden brown.

Meringue:

  • 3 egg whites
  • 1 pinch of salt
  • 150 g sugar (I used honey)
  • 500 g berries of your choice (I used blackberries, blueberries, raspberries, strawberries)

-Beat egg whites with salt until peaks form, add half of the sugar, beat until shiny then add rest of sugar until stiff.

-Mix half of the meringue with the berries. Fill into baked pie crust. Then top with remaining meringue.

-Bake in 375F/190C oven for a few minutes until golden brown.

 

IMG_3548

 

IMG_3555

Hiking in the Swiss Alps 2016

IMG_2341

 

IMG_2332

 

 

Enjoy!

Wishing you all a happy weekend!

Ursula

 

 

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Here is another Streusel cake I’ve made. You can find my Apple-Crumb-Cake here: Apple-Crumb-Cake/ Apfelstreuselkuchen. With all the amazing summer fruits and berries in season now, we just had to have another Streuselkuchen:) This time I used peaches and it was so good. It is not quit the same recipe as the Apple-Crumb-Cake, I think it was even better:)

My kids are having their long summer vacation now, that means we have more time to do things together like baking! These are some of the things my daughter and I’ve created so far;)

IMG_3340

Maple-Almond-Buns

IMG_3348

Giant Cinnamon Bun Cake

IMG_3352

Strawberry-Banana-Pops

 

 

IMG_3362

My Peach-Crumble-Cake/Pfirsich-Streuselkuchen

IMG_3361

 

Peach-Crumble-Cake

Ingredients:

  • 3 eggs
  • 120 g honey
  • 2 pk vanilla sugar or 2 tbsp vanilla extract
  • 100 g butter, soft
  • 250 g unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • about 600 g peach slices

Streusel:

  • 250 g unbleached all-purpose flour
  • 120 g honey
  • 150 g butter, soft
  • 1 pk vanilla sugar or 1 tbsp vanilla extract

-Line a 9×13-inch (23x32cm) baking dish with parchment paper.

-Preheat oven to 350F/180C.

-Cream together eggs, honey, vanilla sugar and butter. Mix together flour, baking powder and salt. Add to wet ingredients, mix well.

-For the Streusel: mix flour, honey, butter and vanilla sugar until crumbly.

-Fill batter into prepared baking dish. Top with peach slices and then cover with the Streusel.

-Bake for 25-30 minutes.

Tip: I’ve used frozen peaches from last summer, just left them to thaw a bit.

IMG_3364

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

Apple-Crumb-Cake/ Apfelstreuselkuchen

Crumb Cakes or Streuselkuchen can be found in many European Countries. It is believed to be of German Origin. Depending on the Season it can be topped with fruits of you choice. Very popular are plums, cherries or sour cherries. No matter what topping, we truly love it.

img_2855

 

Apple-Crumb-Cake/Apfelstreuselkuchen

  • 175g butter, soft
  • 175g sugar
  • 4 eggs
  • 400g flour
  • 3tsp baking powder
  • 1,5tsp cinnamon

Topping:

  • 1,5kg apples

Streusel:

  • 200g flour
  • 100g sugar
  • 1/2tsp cinnamon
  • 150g butter

 

-Preheat oven to 350F/180C.

-Grease a 9×13 baking dish (23x32cm). (That’s the baking dish I used, but it can be larger)

-Whisk butter until foamy. Mix in sugar then add eggs one at a time.

-Mix together flour, cinnamon and baking powder, sift and mix into the wet ingredients.

-Spread into prepared baking dish.

-Peel apples and cut into thin slices. Layer onto the dough.

-For the Streusel: Mix flour, sugar and cinnamon. Add butter in small chunks and mix together until coarse crumbs form. Pour onto apples.

-Bake in preheated 350F/180C oven for about 40-45 minutes or until golden brown.

-Serve dusted with some icing sugar.

–You could add ground nuts to the crumb mix and add raisins to the apples–

 

img_2860

 

 

Enjoy!