Sweet Potato Raisin Muffins

Overview

My younger brother came back from the army and kept clamoring to eat the snacks I made. When I bought tin foil, the store gave me two silicone muffin cups. It’s Chinese New Year, and there are all kinds of dried fruits at home, as well as sweet potatoes that my grandpa brought not long ago, so let’s make sweet potato and raisin muffins!

Tags

• baking
• baking powder
• edible oil
• egg
• low gluten flour
• white sugar
• baking soda
• milk
• salt
• sweet potato

Ingredients

Steps

1. 1 Wash the sweet potatoes, peel them, cut them into pieces, steam them in a pressure cooker and press them into puree, let them cool and set aside. Take a large bowl and break in two whole eggs. Add all the sugar, beat the eggs, and stir evenly.

   

2. 2 Add all the cooking oil and stir evenly. Form a uniform liquid. Add sweet potato puree and mix well. (If you are too tired to do it manually, you can use an electric egg beater, which is fast and even)

   

3. 3 Sift all the flour, soda ash, baking powder, and salt into it, and stir evenly with a rice spoon up and down to form a uniform paste.

   

4. 4 Add the pre-soaked raisins, squeeze out the water, put it into the batter, and mix evenly. (The water in the raisins must be squeezed out)

   

5. 5 Preheat the oven and put the batter into the mold. Because the mold is not enough, I used disposable paper cups for drinking tea at home instead. Bake at 190 degrees Celsius for 30 minutes.

   

6. 6 Finished product. Sweet potatoes can promote gastrointestinal motility and are a good anti-cancer food.