Ingredients:
All-purpose flour: 200g; Butter: 120g; Eggs: 2; Granulated sugar: 100g; Milk: 280g; Dried cranberries: a little; Salt: 4g; Lemon juice: 10g; Baking powder: 2.5g; Baking soda: 1.25g.
Flavor: Milk; Technique: Baking; Time: 45 minutes; Difficulty: Normal.
Steps to Make Sweet Potato Muffins
Cut the butter into small pieces and let it soften.
Prepare all the ingredients (dried cranberries not shown). Sift the baking powder and baking soda into the all-purpose flour.
Beat the softened butter with granulated sugar and salt in a clockwise direction until the color changes and the volume expands. Add the beaten eggs in batches and beat evenly. Wait until the first batch of eggs is completely integrated with the butter before adding the second batch. Then add fresh lemon juice and vanilla extract, and mix well.
Pour in the milk. Do not stir at this time. Mix the all-purpose flour, baking powder, and baking soda together and sift them into the butter mixture. Use a rubber spatula to mix well and form a moist batter.
Add the chopped sweet potato and mix well.
Squeeze the batter into the mold, filling it 2/3 full, and put it in a preheated 180-degree oven.
Bake on the middle rack for about 20 minutes, until fully puffed and golden brown on the surface.
