Home Cooking

Sweet potato muffins

Recently, I’ve made so many chocolate chip muffins, which are undoubtedly delicious. But I want something different to try this time and this yummy sweet potato muffins were a huge hit with family.

Prep Time: 20 min

Bake Time: 20 min at 170C (convection oven)

Yield : 12 muffins

Ingredients

– 2 medium-sized sweet potatoes, all purpose flour 210g, butter 100g, sugar 130g, 2 eggs, 100g plain yogurt, vanilla extract 6g, baking soda 2g, baking powder 8g, salt 2g

26734326_10215775189601470_6154504662943449644_n

Method : This recipe is adapted from the book whose the author runs this website “https://blog.naver.com/asy1347551”. Her recipe is amazing, only if you can read Korean, though.

1. Bake sweet potatoes for 7 minutes in oven . Cut one and half sweet potatoes as square cm size and half of one as shown in the picture.

26231787_10215775310084482_491297572465716596_n

2. In a medium size bowl, whisk together flour, baking soda, baking powder, and salt and set aside.

3. In a large bowl, mix the butter and sugars and make them creamy and beat in the eggs until combined (we used stand mixer).

4. Add vanilla extract to the above batch. Beat until combined well.

5. Combine 1/3 dry ingredient into wet mixture. Stir gently and just until the flour is mixed incorporated.

6. Add 1/2 plain yogurt and combine with a mixer at a low setting.

7. Add all the remaining dry ingredient to the mixture and stir gently, don’t over stir.

8. Add remaining 1/2 of plain yogurt and stir well with a mixer.

9. Gently mix the prepared sweet potatoes with the prepared batch.

10. Pour the batter into the prepared pan. Bake on center rack at 170C (onvection oven) for about 20 minutes .

26731688_10215775188681447_4378094720342867296_n.jpg

26731707_10215775188641446_7672380242870154198_n.jpg

8. Let cool for 5 minutes and then remove the muffins from the pan and place on a cooling rack to finish cooling.

26230996_10215775188601445_3760487045965378375_n

This delicious yet healthy sweet potato muffins will give enough boost for the endless activity of your little ones! I can’t wait to see my kids’ smile when they are back from school.

 

 

Home Cooking

Chocolate yogurt muffin

26814694_10215722962935836_1747181546936866092_n.jpg

I made this chocolate yogurt muffin for my daughter’s 10th birthday class party and it really rocked. (of course, helped by whipping cream added on top)! Kids loved this chocolate muffin made with flavorful yogurt and chocolate chip added double joy!

Prep Time: 20 min

Bake Time: 20 min at 170 Celsius(Convection oven)

Yield : 10~12 muffins

Ingredients

– All purpose flour 130g, cocoa powder 25g (or 45mil), butter 100g, sugar 100g, 2 eggs, plain yogurt 150g, chocolate chip 110g, vanilla extract 5g, baking powder 6g, salt 3g

Method

1. In a medium size bowl, whisk together flour, cocoa powder, baking powder, and salt and set aside.

2. In a large bowl, mix the butter (room temperature) and sugars and make them creamy  a couple of times for about 3-4 min.

3. Add egg yolks and whites one by one so that they mix well into the batch. Add vanilla extract.

4. Add 1/3 dry ingredients to the wet mixture 4 and mix toward vertical direction

5. Then add plain yogurt little by little (about 1/3 batch each) and mix well . Combine the remaining 2/3 dry mixture and stir gently and just until the flour is incorporated. Do not over stir. Add chocolate chips.

7. Pour the batter into the prepared muffin pan and bake at 170C (Convection oven) for about 20 min(I did exact 22 min) in the preheated oven.

8. Let cool for 5 minutes and then remove the muffins from the pan and place on a cooling rack to finish cooling.

Tips: If there are too much wet ingredient(yogurt or milk), muffins will fall apart, losing the texture.

26239945_10215722962975837_5543722211436132293_n

 

Home Cooking

Banana chocolate chip bread

This is our go-to bread at home with its easy recipe and delicious taste. Kids enjoy this bread as their school snack(without walnuts) while I enjoy this as afternoon tea cake with a cup of camomile tea.

img_8108.jpg

Prep Time: 30 min

Bake Time: 55 minutes (170C at convection setting)

Yield : 1 loaf

Ingredients 

– 2-3 ripe bananas(2 if big, 3 if small), all purpose flour 260g, butter 120g, brown sugar 140g, 2 eggs, 120g plain yogurt, walnut 70g, chocolate chip 80g (dark and semi-sweet), vanilla extract 1 tsp, baking soda 1/2 tsp, baking powder 2 tsp, salt 1/4 tsp

Method

1. In a medium size bowl, mash bananas until creamy and set aside.

2. In a medium size bowl, whisk together flour, baking soda, baking powder, and salt and set aside.

3. In a large bowl,  mix the butter (room temperature) and sugars and make them creamy and beat in the eggs until combined (we used stand mixer) followed by vanilla extract.

4. Add half of plain yogurt and the mashed bananas to wet mixture. Beat until combined and mix with half of dry ingredients.

5. Then add remaining half of plain yogurt and the mashed bananas to the mixture. And add rest of the half dry ingredients and stir gently, just until the flour is mixed incorporated. Do not over stir. And add chocolate chips and walnuts.

6. Pour the batter into the prepared loaf pan. Bake on center rack at 170C convection oven for about 55 minutes.

8. Let cool for 5 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling.

IMG_8104

IMG_8106