Taste

Easy - Preparation: 20 min - Cooking: 18 min - Material: muffin tins, paper cases⁠

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Ingredients for 10 muffins: 220 g of steamed sweet potato • 250 g of blueberries
• 3 eggs • 50 g of Natsuc • 90 g of almond powder 
• 180 g of T65 flour • 1 tsp. level teaspoon of yeast 
• 1 tsp. shaved baking soda • 60 g hazelnut oil 
• 1 tsp. vanilla powder (no added sugars) • 12 cl sugar-free hazelnut milk⁠

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Preparation: ⁠

Preheat the oven to 180 ° C (th. 6). Whisk the eggs and Natsuc until the mixture froths.

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Mix the almond powder, flour, baking powder and baking soda. 

Add the previous appliance, mix well, then pour the hazelnut oil, 

vanilla powder and hazelnut milk. Mix well until a homogeneous 

texture is obtained.

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Crush the mashed sweet potato and add it to the dough with half the blueberries.

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Pour the device into muffin cups covered with paper boxes, place a few blueberries on top and bake for 18 min.

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Remove from the oven and allow to cool completely before tasting. Keep the muffins cool.⁠