Sweet Potato Muffins

Hi all! I'm back again and baking while we are in this quarantined time.


Sweet Potato Muffins
I augmented my butternut squash recipe this time to make sweet potato muffins. You could definitely use a sweet potato puree too or pumpkin, if you only have canned right now.

Prep Time : 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 cup sweet potato

1 1/2 cups flour

1 tsp baking soda

1/3 cup honey

1/2 cup vegetable oil

2 eggs

1/4 cup water

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 tsp salt

1/4 cup leftover sweet potatoes with apples (optional)

*This would also be good with any form of nuts, dried fruit (like raisins), or chocolate chips

Directions

1. Pre-heat oven to 350º
2. Stab the sweet potato about 4 times (I like to do the middles of each side and the ends).
3. Stick in the microwave (it's the quickest) for about 5 minutes, turning halfway. 

4. Once done, take it out carefully and peel the sweet potato, getting the flesh into a bowl

5. Mash the sweet potato nicely, getting out all clumps.

6. Mix together all wet ingredients (oil, honey, eggs, water, leftovers, and squash)

7. Add dry ingredients (flour, salt, brown sugar, baking soda, and spices)

8. Mix until fully combined and smooth

9. Pour into greased or lined muffin tins until they are 3/4 full (I use an ice cream scoop for the perfect amount)

10.  Bake at 350º for about 18-20 minutes (or until top is golden brown and toothpick comes out clean)

11. Enjoy!