It’s Sweet Tooth Tuesday: Easy Healthy Sweet Potato Raisin Muffins
Another vegetable that is growing in our warm climate are sweet potatoes. Maybe you might even call it a fruit because of its taste. And they are packed with fibers, minerals and vitamins, especially A, the B’s and C. And just imagine, ‘Timan’ loves them and because of all the health benefits he’s getting to eat them quite often. Happy tot, happy mommy. 🙂
We have two types of sweet potatoes, some are white on the inside and some are pink when raw or red when boiled. ‘Timan’ prefers the red variety so much, that he sometimes refuses to eat the white ones, knowing that sooner or later he will get what he wants. Sigh.
The only problem is, they both look the same on the outside. Nobody knows how to tell them apart. Not the seller on the market in town, nor the farmer, not even the old creole ladies who are supposed to know things like this. Funny, isn’t it? But no joke.
Being the nice mommy who
makes everything wants only the best for the tot, I sometimes end up with too many of the ‘white’ ones.
And again, what do I do? By now you probably know it already. I’m baking muffins, of course.
And who else wants to be part of it? You guessed right, ‘Timan’, of course.
These muffins are based on a Cajun recipe for a cake and again, I changed some things to make it ‘healthier’ and more to my liking. What I especially like about these muffins is that you use raw sweet potatoes, but I think you can probably use boiled ones as well.
Easy Healthy Sweet Potato Raisin Muffins
1 cup (125gr) flour, 1/2 wholemeal, 1/2 all purpose
1 tsp baking powder
1/2 cup (90gr) brown sugar, loose
1/2 tsp cinnamon
1/8 tsp salt
1/4 tsp nutmeg
1/4 tsp mixed spice/allspice
3/4 cup (200gr) sweet potatoes, grated
1/4 cup (60ml) unsalted butter, melted and cooled
1/2 cup (125ml) milk
1/2 cup (50gr) raisins
Preheat oven to 180C/350F/Gas 3-4
Sift flours and baking powder, add brown sugar, salt and spices, mix.
Grate sweet potatoes into flour mixture.
In separate bowl beat egg, add butter, whisk, add milk and whisk again.
Stir flour/potato mixture into egg mixture, mix until combined, fold in raisins.
Bake in a greased medium size 6-hole muffin tin for 25-30 minutes (test with wooden toothpick).
Let cool for at least 5 minutes before taking out of the tin.
You will taste the added spices in these muffins, but they are not spicy, if you know what I mean. The sweet potato taste is there, but it’s very faint. They are perfect for the little hunger in between, without feeling guilty afterwards. Grab one, eat one and you get a good mix of valuable nutrients with it.
I’m enjoying them without anything added.
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The one and only real recipe with sweet potatoes in the ‘Cuisine Creole’ is the ‘La Dobe’ (a desert with bananas, sweet potatoes and cassava cooked in coconut milk). What do you think, I have to come up with something to give my family and friends another one, right? So these ‘Easy Healthy Sweet Potato Muffins’ from the ‘Big Easy’ are a good start, aren’t they? 😉