28 January 2016

Sweet Potato Muffins

A muffin pan of deliciousness!
We had some leftover sweet potatoes that we needed to use up and gave these muffins a try. Like our zucchini bread, they were a hit with the kids, even knowing full well that they were made with veggies! We put a little sweetened oat mixture on top to make it special, but they're yummy without, too. Have extras? Just freeze them until you're ready to eat, thaw and you've got a super quick side.


3 eggs
1/3 cup sour cream
3/4 cup oil
1 cup mashed, baked sweet potato
1 cup brown sugar plus 1/4 cup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 baking powder
1 1/2 cups flour
2 Tablespoons butter, melted
1/2 cup oats

Preheat the oven to 350F and line a muffin pan with liners. Mash the baked sweet potato until smooth/no large chunks. In a large bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar (save the 1/4 cup), until well combined. Add the sweet potato until incorporated. Sift the dry ingredients (save the oats, butter and extra 1/4 cup brown sugar for the top) and mix into the wet. Divide batter into the muffin tin. Stir together the oats, brown sugar and butter and sprinkle on top. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
Thanks to Will Cook for Smiles for the recipe inspiration!

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