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Cupcake Recipe with Potatoes and Nuts

  • Sweet potato - 200 grams
  • Butter - 120 Grams
  • Sugar - 2/3 Cups
  • Eggs - 2 pieces
  • Honey - 2 teaspoons
  • Milk - 1/4 cup
  • Flour - 250 Grams
  • Powder for baking - 1 teaspoon
  • Walnuts - 1/4 Cups

Preheat the oven to 180 degrees. Lightly grease 12 cupcake molds, as you can use 12 paper cups. In a saucepan bring the water to a boil. Peel 1 sweet potatoes and cut into cubes. Cook the potatoes for 5 minutes. Drain and lay aside. In a large bowl, put butter and sugar, break into another bowl 2 eggs, pour 1/3 of eggs to butter and sugar. Stir well, then add another 1/3 of the eggs and mix again. Add the last part of the egg mixture and 2 teaspoons of honey, stir. Mix the flour and baking powder, then add 1/2 flour mixture to a large bowl with the egg mixture, pour 1/2 of the milk available. Stir well. Then add the rest of the flour mixture and milk, stir again. Using a pastry bag, fill the cupcake mold with a dough. Crumble the dough with diced potatoes and walnuts. Bake for 30 minutes at 180 C. Check the preparedness with a toothpick and cool on the grate.

Servings: 12

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