{"id":1361,"date":"2023-12-28T15:45:56","date_gmt":"2023-12-28T15:45:56","guid":{"rendered":"https:\/\/cookingpleasure.nl\/?p=1361"},"modified":"2026-03-08T08:48:56","modified_gmt":"2026-03-08T08:48:56","slug":"zoete-aardappelmuffins-met-kaneel-en-rozijnen","status":"publish","type":"post","link":"https:\/\/cookingpleasure.nl\/?p=1361","title":{"rendered":"Zoete-aardappelmuffins met kaneel en rozijnen"},"content":{"rendered":"\n

INGREDI\u00cbNTEN
<\/p>\n\n\n\n

250\u00a0gr.\u00a0zoete aardappels\u00a0(geschild, in blokjes)
250\u00a0gr.\u00a0zelfrijzend bakmeel
150\u00a0gr.\u00a0lichtbruine basterdsuiker
1\u00a0el.\u00a0kaneelpoeder
1\u00a0tl.\u00a0verse gember\u00a0(geraspt)
\u00bd\u00a0tl.\u00a0bakingsoda
1\u00a0ei<\/a>
150\u00a0ml.\u00a0amandel- of havermelk
6\u00a0el.\u00a0zonnebloemolie
1\u00a0tl.\u00a0citroensap
50\u00a0gr.\u00a0rozijnen<\/p>\n\n\n\n

Kook de blokjes\u00a0aardappel\u00a0in een laagje water met zout in circa 5 minuten beetgaar. Giet af en laat uitlekken. Prak het vruchtvlees fijn met een vork en laat afkoelen. Verwarm de oven voor op 170\u00baC. Meng het bakmeel met de suiker, kaneel,\u00a0gember\u00a0en baking soda. Klop het\u00a0ei\u00a0los met de melk, olie en citroensap. Giet het vloeibare mengsel bij het droge mengsel en schep met een lepel rustig door. Schep dan de geprakte\u00a0aardappel\u00a0en rozijnen erdoor. Roer niet te lang. Verdeel dit beslag over de holtes van de muffinvorm en bak circa 20 minuten in het midden van de oven. Laat 10 minuten afkoelen en neem de muffins dan uit de vorm. Serveer warm of koud. Lekker met slagroom of cr\u00e8me fra\u00eeche.<\/p>\n","protected":false},"excerpt":{"rendered":"

Hoe lekker is dat; zelf gebakken muffins met slagroom<\/div>\n

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