Muffins Made With Sweet Potatoes and Pancake Mix

Name: Muffins Made With Sweet Potatoes and Pancake Mix
Yield: 6 servings
Cuisine: American
Ingredients: 350 grams Sweet potato; 100 grams Pancake mix; 40 ml Milk; 1 whole egg Egg; 50 grams Sugar

cookpad.japan @cookpad_jp

I originally wanted to make this using chestnuts, but I couldn't get my hands on the time-saving peeled frozen chestnuts either because it was too soon seasonally or the store didn't have them...They are expensive even if they were in stock...Also they happened to have thick and nicely-shaped sweet potatoes for a cheap price at the nearby shop I also had just the perfect amount of pancake mix leftover, so I tried making these.

I really have none, but sweet potatoes and chestnuts. I think they both have their differing sweetness and water content. I think dispersing the finished product individually is also fun. Aside from that, this is really just my preference, but I like to take the mashed bits from the bowl along with the mostly mashed bit, then mash them up and finally scatter them on top of and in the cream since it produces a nice texture. Even if it's fine, it produces the scent and flavor of the sweet potatoes. Roughly speaking, it's just like you are baking and eating a sweet potato... For about 6. Recipe by Occhannohirokun

cookpad.japan @cookpad_jp

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Ingredients

6 servings

350 gramsSweet potato
100 gramsPancake mix
40 mlMilk
1whole egg Egg
50 gramsSugar

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Steps

1

Place the butter in a bowl. Steam and peel the sweet potatoes, cut them into easy-to-mash sizes and place into the bowl、then add in the sugar. Light brown sugar is also nice if you have it. Mix it all together so that there are no inconsistencies, and mash with a spatula etc. *Set aside a bit of unmashed sweet potato to use for the topping later.
2

Add a whisked egg into Step 1 and mix, add in milk and mix some more. Add in the pancake mix to that and stir some more.
3

This is what it should look like after stirring. I wanted to leave a bit of the sweet potato's texture in, so I mashed up the batter a bit roughly. Pour the batter into a muffin mold. I used a 5.9cm diameter and 4.5cm tall mold from the dollar store...to save money...
4

Cut the sweet potato you set aside for the topping into cubes. If you dip these in syrup, then I think they turn out pretty nice upon baking. This time I used chestnuts that came with syrup, so I covered them in that. You don't have to do this, so please do as you like.
5

I added in too much and one turned out with not enough, but...I think it should turn out even if you add in 8 pieces each. Top them as you like on top of the batter that has been poured into the molds .
6

Bake in an oven preheated to 180°C for about 30 minutes. They are done once you can poke them with a toothpick and it comes out clean Let them cool on a metal rack etc., and enjoy.
7

These are completed sweet potato muffins with the taste of Autumn. Please feel free to enjoy a more adult flavor by adding in brandy or lemon for fragrance It might also taste good topped with apples? I don't know At any rate, just enjoy cooking with ingredients available at home and cheap seasonal ingredients.