I was challenged by Knorr to come up with a creative recipe using their Knorr Flavour Pots which have just won Product of the Year. You may have seen my Butternut Chicken Thai-Style which used the Ginger and Lemongrass Flavour Pot and the Garlic Flavour Pot and the Lentil and Vegetable Soup which used the Garden Herbs Flavour Pot.
Knorr Flavour Pots have just collected first prize in the Sauce and Seasoning category for this year’s Product of the Year awards. Knorr Flavour Pots allow you to easily infuse your cooking with the flavour of fresh herbs and spices but with the handy convenience of dried. The range features nine different tantalising flavours, including Mixed Herbs, Three Peppercorn, Curry, Garlic, Mixed Chillies, Garden Herbs, Ginger & Lemongrass, Paprika, and Mexican. In order to inspire some creative recipes Knorr sent me a box full of vegetables, tins and packets.
Amongst the vegetables was a nice big sweet potato, you can see it at the front, it nearly went into the chicken dish, but then I suddenly thought that it would be interesting to see if the Ginger and Lemongrass Flavour Pot would work in a sweet potato muffin, I got quite excited by the idea.
The ingredients of the Ginger and Lemongrass Flavour Pot are water, ginger spirit vinegar, glucose syrup, green pepper, salt, palm oil, garlic, sugar, basil, citrus fibre, cayenne pepper, coriander leaves, cardamom, onion powder, Kaffir lime leaves, aniseed, gelling agent (xanthan gum), natural lemongrass flavouring, natural chili flavouring. A few things in there that wouldn’t normally be in a sweet muffin, but I thought I’d have a go anyway.
Sweet Potato, Ginger and Lemongrass Muffins
150g plain flour
150g wholemeal flour
2 tsp baking powder
2 tsp bicarbonate of soda
1 Knorr Ginger and Lemongrass Flavour Pot
450g Sweet Potato (cooked and mashed)
125g soft light brown sugar
250ml orange juice
1 medium carrot, grated
1.Preheat the oven to 200C, grease a muffin tin or line with papers.
2. In a medium bowl combine the plain flour, wholemeal flower, baking powder and bicarbonate of soda, cinnamon, nutmeg and allspice.
3. In a large bowl mash sweet potatoes. Add brown sugar, eggs, orange juice carrot and the contents of the Ginger and Lemongrass Flavour Pot, mix together until well blended.
4. Add flour mixture to the wet ingredients, stirring until just combined and blended, don’t over mix.
5. Spoon the mixture into the prepared muffin tin, filling the cups to the top. Bake in the preheated oven for 15-20 minutes or until golden brown.
You can leave the muffins plain or make a water icing with icing sugar and lemon juice and drizzle over the top.
The Sweet Potato, Ginger and Lemongrass Muffins were absolutely delicious and, unlike many muffins, they actually got better the next day! There was no hint of savoury flavour and the flavours of lemongrass and ginger came through really well and the sweet potato kept them really moist and moreish. I didn’t intend for them to Valentine’s Day Muffins, but they would make a very fine treat for anyone who likes a touch of spice.
Over at Bangers and Mash Towers, Vanesther is sitting in the Temple, well sort of, she is looking for entries to The Spice Trail that fit the bill of ‘Temple Food’, spicy foods that are good for you, but also comforting. I think these Sweet Potato, Ginger and Lemongrass Muffins definitely qualify as Temple Food.