Health benefits
Purple sweet potato: tonify the spleen and replenish qi
Eggs: enhance immunity, protect eyes and improve eyesight
Ingredients
Multigrain low-gluten flour ( 150g ) | Purple sweet potato ( 300g ) |
Light cream ( 80g ) | Condensed milk ( 30 grams ) |
Eggs ( 2 ) | Honey ( 20g ) | Corn oil ( 80g ) | Walnut kernels ( 100g ) |
Baking powder ( 6 grams ) |
Recipe for purple sweet potato and walnut muffin cake
1.Steam the purple sweet potatoes for 30-40 minutes in advance, take them out and peel them for later use.Prepare walnut kernels, eggs, corn oil, honey, condensed milk, light cream, multigrain flour, and baking powder.
2.Pinch the purple sweet potato until soft and flatten into puree.
3.Pour light cream into the purple sweet potato.
4.Add eggs, oil and baking powder.
5. Stir the ingredients evenly.
6.Add condensed milk and honey.Continue to stir evenly.
7. Sieve the multigrain powder into the basin.
8. Stir the batter evenly.
9.Add walnut kernels.Stir evenly.
10. Prepare the baking sheet and put in the paper cups.
11.Put the cake batter in the paper cup.
12. Preheat the oven to 180 degrees for 5 minutes.Put the baking sheet into the oven and bake at 200 degrees for 15 minutes.
13. A plate of rich purple sweet potato and walnut muffin cake is ready.
Tips
You can bake it in the oven at 180 degrees for 20 minutes or at 200 degrees for 15 minutes.Depending on your oven, the results will be about the same.
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