Garam, not to be confused with Goram


Inspired by this lovely recipe.

Here’s my entirely new spin on it, made with less oil, less sugar, and whole grain flours, among other changes. For those of you who like their muffins on the low end of the sweet spectrum, try them with only 1/2 cup of Sucanat instead. I like them as is, but they can stand being a touch less sweet, if desired.

Garam Masala Sweet Potato Muffins:

15 ounces (1 can, or 425 g) sweet potato purée
1/4 cup (60 ml) peanut or other mild-flavored oil
2 teaspoons garam masala
3/4 cup (144 g) Sucanat
2 tablespoons (16 g) cornstarch
1/2 cup (80 g) raisins
1 cup (120 g) whole wheat pastry flour
2/3 cup (80 g) barley flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Preheat oven to 350°F (180°C, or gas mark 4). Line a standard muffin pan with paper liners.
In a large bowl, combine sweet potato purée, oil, garam masala, Sucanat, cornstarch, and raisins. Combine flours, baking powder, baking soda and salt in a separate bowl, add on top of wet ingredients, and stir until combined.
Divide batter among paper liners and bake 27 minutes, or until a toothpick inserted in the center comes out clean.
Transfer onto a wire rack and let cool completely.

Yield: 12 muffins

  • heather says:

    I fawned over her garam masala butternut bread as well. I love your rendition here with sweet potato and whole wheat pastry flour. I might try these muffins as well, with applesauce in place of the vegetable oil. Anything reminiscent of spice cake deserves top billing in my mind!



    • Celine says:

      I’m a little worried about replacing all of the oil with applesauce. might make for mushy and gummy results. consider keeping at least a couple tablespoons of it?

  • Lauren says:

    I adore garam masala, but have yet to try it in a sweet baked good. These muffins are incredibly tempting, as I am a sucker for anything featuring sweet potatoes, so I will be making them sometime soon!

  • Andrea says:

    I love the idea of using garam masala in spice cake — and using smaller pans. Your muffin pan makes better shaped shaped muffins than mine with more height and less flair. I want one of those. Great idea, too, to use burlap in the photo. I might have to borrow that idea. (Steal, whatever.)

    • Celine says:

      steal away, I’ve been burlaping like a nut lately.
      wonder what’s up with the pan: I just use your standard, unfancy-shmancy muffin pan.

  • Susana says:

    What is goram? I only know garam, and I love it, my favourite. (poor english, very poor)