John Myers
Contents
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Ingredients
- 300 g Boiled and mashed sweet potatoes
- 3 piece Eggs separated
- 200 g Raw cane sugar
- 50 g Oat flakes tender as flowers
- 200 g Ground hazelnuts
- 1 tablespoon Potato flour
- 1 teaspoon Ground cinnamon
- 1 packet Baking powder
- 1 pinch Salt
- 1 cups Chocolate icing
- 16 piece Walnut halves
Instructions
- Separate the eggs and beat the egg whites until stiff.
- Peel the sweet potatoes, cut into small pieces, cook until soft, drain the water and then puree.
- Mix the egg yolks, mashed sweet potatoes and all the other ingredients into a batter. Carefully fold in the egg whites.
- Line the muffin tins with paper liners and pour in the batter. Since the muffins do not rise particularly well, you can fill the dough up to the brim.
- Bake the muffins in a preheated oven at 180 degrees for about 30 minutes. (Toothpick sample). After cooling, cover with chocolate icing and decorate with half a walnut each.
Nutrition
Serving: 100gCalories: 507kcalCarbohydrates: 53.5gProtein: 6.8gFat: 29.7g
