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Sweet Potato Muffins

Servings:
12

Ingredients:

SWEET POTATO MASH
2 medium size sweet potatoes (yield approx. 1 cup of mash)
1/4 tsp nutmeg
1/4 tsp ginger
4 tsp maple sugar

MUFFIN MIXTURE
1 & 2/3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

BLENDER MIXTURE
1 stick butter, melted
1/2 tsp Saigon cinnamon
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/4 cup chopped walnuts, add last

Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins or use paper muffin cups for the baking pan.

Steam the sweet potatoes until soft. Add the nutmeg, ginger and maple sugar and mash. Measure 1 cup and set a side.

Mix the dry ingredients in a bowl (except the sugar & cinnamon) and set a side. In a blender combine 1 stick of melted butter, ½ cup sugar (I use less but you can use up to a cup), ½ tsp cinnamon Saigon, 1 tsp vanilla extract, and 1 egg.

Blend it well on high speed. Lower the speed and then add the dry mixture and pulse a few times (not too much as it will prevent the batter from rising). Add the sweet potato mixture and pulse 3 -4 times on low speed. Lastly, add ╝ cup chopped walnuts and pulse once. Pour batter into muffin cups ortins (I like to fill each tin to the rim to make a large cap). Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.

Cooks note: Adding the mash and nuts after the flour and pulsing only a few times enhances the fluffiness and texture of the muffins.

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