Name: Potato Chocolate Muffin recipe by Taruna Deepak at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1½ cup All purpose Flour / Maida; ½ cup Cocoa Powder; ½ tsp Baking Soda (soda bi-carb); ½ tsp baking powder; 1/3 cup Almonds; 2 Eggs; 2 tbsp Milk; ½ cup + 1 tbsp Oil; 1 cup boiled & mashed Potatoes (mashed without milk or cream); 1 cup Sugar; 1 tsp vanilla essence

ABOUT Potato Chocolate Muffin RECIPE

The humble spud has taken many savory avatars, however, here it gets transformed into these delicious chocolaty muffins drizzled with chocolate sauce (to take their oomph factor a few notches up)

Ingredients Serving: 12

1½ cup All purpose Flour / Maida
½ cup Cocoa Powder
½ tsp Baking Soda (soda bi-carb)
½ tsp baking powder
1/3 cup Almonds
2 Eggs
2 tbsp Milk
½ cup + 1 tbsp Oil
1 cup boiled & mashed Potatoes (mashed without milk or cream)
1 cup Sugar
1 tsp vanilla essence

Instructions

Pre-heat the oven at 180 degrees centigrade. Line a 12 muffin pan with muffin liners. Keep aside.
Measure the almonds and ground them to a powder in a mixer-grinder or a spice grinder. (In case you have store bought ground almonds, measure out ½ cup)
In a mixing bowl sift together the APF, cocoa powder, baking soda and baking powder. Whisk in the ground almonds. Make a well in the center and set aside.
Whisk the oil and sugar for half a minute and add eggs. Whisk till the eggs and oil-sugar mix are one homogeneous mass.
Add the milk and mashed potatoes and mix till well incorporated.
Pour the wet mixture into the center of the well of the dry mixture. Using a spatula or wooden spoon stir together the ingredients till they are just incorporated.
Divide the batter equally into the muffin liners and bake till the top of the muffins is firm and a skewer inserted, comes out clean.

Similar Recipes