Spooky Green Halloween Muffins with Purple Sweet Potato Icing by @riverford

58 min

12 servings

🧈

100 g

Unsalted butter

🍬

180 g

Caster sugar

🍌

100 g

Mashed banana

🍎

60 g

Apple

🥬

120 g

Baby spinach

🥚

1

Egg

🥛

50 ml

Milk

🌾

250 g

Self-raising flour

🫙

1 tsp

Bicarbonate of soda

🧂

Salt

🫐

130 g

Blueberries

🥔

2

Purple sweet potato

🍁

60 ml

Maple syrup

🧀

120 g

Cream cheese

  1. Preheat

    Preheat the oven to 180°C/Gas 4 and line a 12-hole muffin tray with paper cases.

  2. Roast
    • Purple sweet potato

    Pop the sweet potatoes in the oven to roast, until completely soft and fudgy.

  3. Melt
    • Unsalted butter

    Melt the butter in a small pan over a gentle heat.

  4. Add
    • Unsalted butter
    • Caster sugar
    • Mashed banana

    Tip the melted butter into a food processor and add the sugar, banana, apple and spinach.

  5. Step

    Whizz for a minute or two, until the mixture is a vivid green.

  6. Blend
    • Egg
    • Milk

    Add the egg and milk and blend quickly to incorporate.

  7. Sift
    • Self-raising flour
    • Salt

    Sift the flour and bicarbonate of soda into a mixing bowl and add a pinch of salt, then stir together so they are evenly mixed.

  8. Pour
    • Self-raising flour

    Pour the mixture from the processor into the flour and fold together a couple of times until half-mixed.

  9. Add
    • Blueberries

    Add the blueberries and fold together a few more times.

  10. Divide

    Divide the mix evenly into the muffin tray.

  11. Transfer

    Transfer gently to the oven and bake for 25-30 mins, until golden and risen; a knife tip or skewer should come out clean when they are ready.

  12. Cool
    • Purple sweet potato

    Leave to cool in the tin for 5 mins before cooling completely on a rack alongside the sweet potatoes.

  13. Cool
    • Purple sweet potato

    When the sweet potatoes are completely cool, remove the skins and weigh out 300g of the flesh.

  14. Blend
    • Purple sweet potato
    • Maple syrup

    Pop the sweet potato flesh into a small processor along with the maple syrup and blend until completely smooth.

  15. Add
    • Cream cheese

    Add the cream cheese and blend it all together.

  16. Step

    Use this to ice the top of the muffins.

Spooky Green Halloween Muffins with Purple Sweet Potato Icing by @riverford

58 min

12 servings

🧈

100 g

Unsalted butter

🍬

180 g

Caster sugar

🍌

100 g

Mashed banana

🍎

60 g

Apple

🥬

120 g

Baby spinach

🥚

1

Egg

🥛

50 ml

Milk

🌾

250 g

Self-raising flour

🫙

1 tsp

Bicarbonate of soda

🧂

Salt

🫐

130 g

Blueberries

🥔

2

Purple sweet potato

🍁

60 ml

Maple syrup

🧀

120 g

Cream cheese

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C/Gas 4 and line a 12-hole muffin tray with paper cases.

    🧁Muffin tray
    Paper cases

  2. Step 2/16

    Pop the sweet potatoes in the oven to roast, until completely soft and fudgy.

    🥔Purple sweet potato

  3. Step 3/16

    Melt the butter in a small pan over a gentle heat.

    🧈Unsalted butter
    🍳Small pan

  4. Step 4/16

    Tip the melted butter into a food processor and add the sugar, banana, apple and spinach.

    🧈Unsalted butter
    🍬Caster sugar
    🍌Mashed banana
    🍎Apple
    🥬Baby spinach

  5. Step 5/16

    Whizz for a minute or two, until the mixture is a vivid green.

  6. Step 6/16

    Add the egg and milk and blend quickly to incorporate.

    🥚Egg
    🥛Milk

  7. Step 7/16

    Sift the flour and bicarbonate of soda into a mixing bowl and add a pinch of salt, then stir together so they are evenly mixed.

    🌾Self-raising flour
    🫙Bicarbonate of soda
    🧂Salt
    🥣Mixing bowl
    🧺Sieve

  8. Step 8/16

    Pour the mixture from the processor into the flour and fold together a couple of times until half-mixed.

    🥣Mixing bowl
    🥄Spatula

  9. Step 9/16

    Add the blueberries and fold together a few more times.

    🫐Blueberries
    🥄Spatula
    🥣Mixing bowl

  10. Step 10/16

    Divide the mix evenly into the muffin tray.

    🧁Muffin tray

  11. Step 11/16

    Transfer gently to the oven and bake for 25-30 mins, until golden and risen; a knife tip or skewer should come out clean when they are ready.

    🔪Knife
    🧁Muffin tray

  12. Step 12/16

    Leave to cool in the tin for 5 mins before cooling completely on a rack alongside the sweet potatoes.

    🥔Purple sweet potato
    ✨Cooling rack

  13. Step 13/16

    When the sweet potatoes are completely cool, remove the skins and weigh out 300g of the flesh.

    🥔Purple sweet potato
    ⚖️Kitchen scale

  14. Step 14/16

    Pop the sweet potato flesh into a small processor along with the maple syrup and blend until completely smooth.

    🥔Purple sweet potato
    🍁Maple syrup

  15. Step 15/16

    Add the cream cheese and blend it all together.

    🧀Cream cheese

  16. Step 16/16

    Use this to ice the top of the muffins.

Composition

Ingredients

Types

Dairy, Sugar, Fruit, Vegetables, Eggs, Grains, Leavening agent, Spices, Sweetener

Ingredients

Unsalted butter, Caster sugar, Mashed banana, Apple, Baby spinach, Egg, Milk, Self-raising flour, Bicarbonate of soda, Salt, Blueberries, Purple sweet potato, Maple syrup, Cream cheese

Notes

Unsalted butter (for the muffins), Apple (coarsely grated), Purple sweet potato (large, you'll need 300g of cooked flesh), Maple syrup (for the icing), Cream cheese (for the icing)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

230 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 34g, Fat: 9g, Fiber: 2g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 180mg, Potassium: 210mg, Calcium: 45mg, Iron: 1.1mg

Vitamins

Vitamin A: 950µg, Vitamin C: 8mg, Vitamin K: 35µg, Folate: 25µg

Preparation

Time Information

Preparation

30 minutes

Cooking

28 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Muffin tray, Paper cases, Small pan, Mixing bowl, Sieve, Spatula, Cooling rack, Kitchen scale, Knife

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@riverford

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Fluffy, Creamy

Flavors

Sweet, Fruity, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container due to cream cheese icing), freezer : up to 2 months (freeze unfrosted muffins only, wrapped well; ice after thawing), room temperature : 1 day (only if unfrosted; keep in an airtight container away from heat)