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:)

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Here are some other yummy pumpkin recipes:

Pumpkin-Oat-Squares

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Pumpkin-Chocolate-Muffins

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Pumpkin Spice Babka

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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.

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Thanks again for the recipe Linda!

I hope you’ll give it a try!

Enjoy!

Ursula

 

 

 

 

 

 

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Raspberry-Streusel-Muffins

Hello, happy weekend everyone!

I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.

Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.

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Raspberry-Streusel-Muffins

Yields: 14

Ingredients:

  • 2 eggs
  • 100 g butter, soft
  • 175 g coconut sugar or regular sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 1 pinch salt
  • 250 g unbleached all-purpose flour
  • 2 tsp baking powder
  • 150 ml buttermilk or non-dairy milk
  • 200 g raspberries, fresh or frozen

-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.

-Preheat oven to 350F/180C.

-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).

-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.

Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

 

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Huron Lake

 

Niagara Falls:

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Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

Blueberry-Coconut-Streusel Muffins

Happy Weekend everyone!!

These cake-like muffins were a huge hit with my family! Blueberries and coconut with a hint of vanilla…amazing!

This was mostly a surprise for my son who had a small surgery on his hand this week. I have been very proud of him because he was very brave!

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Blueberry-Coconut-Sreusel Muffins 

  • 2 cups unbleached all-purpose flour
  • 1 1/4 cups sugar
  • 1 cup shredded coconut, unsweetened
  • 1 tbsp baking powder
  • 1 cup butter, soft
  • 3/4 cup milk
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 cups blueberries, fresh or frozen

-Combine flour with coconut, sugar and baking powder in a large bowl. Cut in butter and mix until it is in tiny pieces. Remove 3/4 cup of this mixture to a small bowl.

-Combine milk with eggs and vanilla. Add to the flour mixture in the large bowl. Stir just until moistened.

-Stir blueberries in gently. Do not defrost frozen blueberries.

-Spoon batter into 12 buttered or paper-lined muffin cups. Sprinkle each with the reserved crumb mixture.

-Bake 30-35 min. in a preheated 350F/180C oven. Cool 5 to 10 min. before removing from pan.

 

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The recipe is adapted from: “Best of the Milk Calendar recipes” Baked Goods.

 

 

 

Follow me on Instagram: #littleswisslittlecanadian

 

Enjoy!

 

 

Pumpkin-Chocolate-Muffins

Living in the Country is just so beautiful! I love seeing all the animals and be able to spend a lot of time in my garden. It is just so relaxing. Besides my beloved flowers I have a large herb garden, different berries, two apple trees and our vegetable garden. Growing your own fruit and vegetables is very rewarding and healthy and good exercise;)

 

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Pumpkins are a good source of vitamins like beta-carotene and contain lots of minerals. I really like muffins and I just had to try this recipe out. Years ago I received this little recipe book from my niece who lives in Quebec. It contains recipes from class mates at her school. I am using coconut oil instead of vegetable oil, less sugar and part whole wheat flour. Delicious!

 

Pumpkin-Chocolate-Muffins

  • 4               eggs
  • 1cup        pure cane sugar
  • 2cups      pumpkin puree
  • 1 1/2cup  coconut oil
  • 1 1/2cup  whole wheat flour
  • 1 1/2cup  unbleached white flour
  • 2tsp         baking soda
  • 2tsp         baking powder
  • 1tsp          cinnamon
  • 1tsp          sea salt
  • 2cups       dark chocolate(chopped) or semi-sweet chocolate chips

 

-In a large bowl, beat eggs and sugar. Add coconut oil and pumpkin puree, mix until smooth.

-Combine whole wheat and white flour, baking soda, baking powder, cinnamon and salt.

-Add to pumpkin mixture and mix well. Fold in chocolate chips.

-Fill greased or paper-lined muffin cups 3/4 full.

-Bake at 350F/180C for 15-20 minutes or until tester inserted in center comes out clean.

-Yield:24

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Happy baking!