Purple potato muffins are a delicious, colorful treat that looks like something out of a fairy tale. The purplish hue? It comes from purple potatoes – that go well with a variety of flavors and spices! These muffins are actually quite easy to make, plus you can even make them with a more savory flavor for a picnic, snack or an aperitif.
The Recipe: Purple Potato Muffins
Ingredients:
1 lb purple potatoes, 1 cup milk, 5 oz brown sugar, ½ cup water, ½ cup seed oil, 2 tablespoons maple syrup, 2 ⅓ cups flour, 1 sachet of yeast, Salt, Cinnamon
Method:
First boil the whole potatoes with the peel still on. Once soft, mash and let them cool. As soon as the potatoes have cooled, mix them with the milk and slowly add the brown sugar, oil, maple syrup and water. Finally, add the sifted flour, yeast and plenty of cinnamon. Now your batter is ready – pour it into the cups of a muffin tin either oiled and floured or with cupcake liners. Bake in a ventilated oven at 350°F for about 30 minutes.
A particular consistency
These muffins are a little more liquidy than classic muffins – both because the mashed potatoes make the dough softer, and because they lack the beaten eggs that usually give the batter more volume. If you prefer a fluffier muffin texture, we suggest using a stationary mixer or an electric mixer to combine the ingredients – to properly blend the batter and add some volume to the consistency.
The chocolate version
You can add dark chocolate drops to the basic recipe – together with a spoonful of bitter cocoa for a more indulgent version of these muffins. Or fill the inside of the muffins with a hazelnut spread. To do this, first pour only half the batter into the muffin tins. Then add a teaspoon of hazelnut spread (or almonds even) to the center of each and cover with the remaining batter.
The version with fruit
Potatoes have a very delicate taste that lends itself to a variety of combinations. You can even make this recipe with apple or other fruits to switch it up! If you opt for apples, thinly slice them and mix with the dough or arrange them on the surface by slicing them to look almost like a flower. These muffins are also very good with the addition of blueberries and raspberries – not to mention they’re even prettier because of the different shades of purple in the mix. If you want to sweeten and soften them a bit, mix one-half of a crushed banana with a tablespoon of flour to the batter.
The savory version
To make savory purple potato muffins simply remove the sugars and add herbs and spices to taste in their place. Then fill with fresh cheese and grilled vegetables. You can also use either classic or russet potatoes for these muffins for a different color effect.