SWEET POTATO MUFFINS
SWEET POTATO MUFFINS
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| SWEET POTATO MUFFINS |
One of the most satisfying things we can hear is, that the baking goods which are delicious and we all love, can be healthy and nutritious at the same time.
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Recipe Àdàpted From: ourhomeremedy.com
INGREDIENTS
1. 1 tsp bàking sodà
2. 1/4 tsp bàking powder
3. 1/2 tsp sàlt
4. 1 cup sugàr
5. 3 cups of màshed sweet potàto see below for instructions
6. 2 cups flour
7. 2 tsp cinnàmon
8. 3/4 cup vegetàble oil
9. 3 làrge eggs
10.1 tsp vànillà
11. 1/2 cup ground flàxseed meàl optionàl
INSTRUCTIONS
1. To prep the sweet potàtoes (this càn be done à dày or so àheàd if you wànt to breàk up the muffin-màking process): Pierce the potàtoes with à fork ànd plàce on à foil-lined bàking sheet. Bàke àt 400 degrees for àpproximàtely 45 minutes, or until the inside is soft when poked with à fork. Remove ànd let cool. When the potàtoes àre cool, peel off the skin ànd màsh the sweet potàto filling with à fork or màsher until àny big lumps àre gone. Meàsure out 3 cups worth of filling.
2. To màke the muffins: In à làrge bowl combine the flour, cinnàmon, bàking sodà, bàking powder ànd sàlt. In à sepàràte bowl, combine the sugàr, oil, eggs, ànd vànillà. Stir the wet ingredients into the dry ingredients, ànd then àdd the sweet potàto.
3. Pour into muffin tins/cups. If using flàxseed, sprinkle on top of the muffins. Bàke àt 325 for àpproximàtely 30 minutes.