Sweet Potato Muffins

Servings

Serving 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.

In a large bowl, use an electric mixer on medium speed to combine softened butter and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Using a wooden spoon or rubber spatula, 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.