Sweet Potato Muffins
Servings
12Serving size
1 muffin
COOKING TIME
30 minutes
Makes great leftovers. Can freeze individually and take out for a quick breakfast or afternoon snack!
Ingredients
| 8 ounce Sweet potato (grated) |
| 1 cup Whole wheat flour |
| 1 cup Wheat flour, white, all-purpose, enriched, unbleached |
| 2 tsp. Baking powder |
| 1/2 tsp. Salt |
| 1/4 tsp. Ground nutmeg |
| 1 tsp. Ground cinnamon |
| 1 Tbsp. Unsalted butter (room temperature) |
| 2/3 cup packed Light brown sugar |
| 1 large Egg(s) (beaten) |
| 1 cup 1% milk |
| 3 cup Applesauce (unsweetened) |
| 1 tsp. Vanilla extract |
Instructions
Preheat oven to 400°F (200°C) and prepare muffin or cupcake tin with cooking spray or paper liners.
In a medium sized bowl combine both flours, baking powder, salt, nutmeg and cinnamon. Set aside.
Using your hands, cream together the butter and brown sugar. Add shredded sweet potatoes, eggs, milk, applesauce and vanilla. Combine well.
Stir in half the dry ingredients to combine, and then add the rest of the dry ingredients until fully incorporated do not over mix.
Fill each mold 3/4 of the way up. Bake for 10 minutes or until a toothpick comes out clean.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.