Good Morning beautiful people! & good nourishment as well! Who doesn't love warm, fresh baked muffins in the morning? Breakfast is our most important meal for many reasons so it's good to make it count. This quick bread will have your whole house quietly savoring for a few minutes so you can...sit, mama :) and enjoy a peaceful breakfast before the day begins. They are made from a short and sweet ingredient list, which can be substituted based on your pantry. I ran out of eggs yesterday so I added a lil more oil and they were just fine. Anywho, here you go!
Sweet Potato Muffins
1 c cooked mashed or raw grated sweet potato
2 c
unbleached flour
1 c turbinado (or sweetner of choice)
3 tsp baking
powder
4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp kosher sea
salt
1 egg
1/2 c vegetable oil of choice
1/4 c almond milk
Directions:
Preheat oven to 375°F.
In a medium sized bowl, mix together
flour, sweetner of choice, baking powder, cinnamon, nutmeg, and salt.
1 c cooked mashed or raw grated sweet potato
2 c
unbleached flour
1 c turbinado (or sweetner of choice)
3 tsp baking
powder
4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp kosher sea
salt
1 egg
1/2 c vegetable oil of choice
1/4 c almond milk
Directions:
Preheat oven to 375°F.
In a medium sized bowl, mix together
flour, sweetner of choice, baking powder, cinnamon, nutmeg, and salt.
In a small bowl, beat oil/and milk together, add egg, beat til combined. This
is where you really add the potatos...I was a bit fuzzy first thing in the
morning. (Sidenote: I added about 1/4 cup more oil to replace my missing egg...I
used a combination of coconut and regular vegetable oil...next time we'll try
coconut and almond oils..mmm)...Add wet mixture to dry mixture and combine til just moist, it should not
be a loose batter or a firm dough...it should be "spoonable" consistency. Spoon
dough into greased muffin tins, fill each cup about 1/2-2/3 of the way.
is where you really add the potatos...I was a bit fuzzy first thing in the
morning. (Sidenote: I added about 1/4 cup more oil to replace my missing egg...I
used a combination of coconut and regular vegetable oil...next time we'll try
coconut and almond oils..mmm)...Add wet mixture to dry mixture and combine til just moist, it should not
be a loose batter or a firm dough...it should be "spoonable" consistency. Spoon
dough into greased muffin tins, fill each cup about 1/2-2/3 of the way.
Bake at 375 for 15-18 minutes. Do the toothpick test to make sure they're finished. Let them cool for at least 5 minutes, if you can. If your house is anything like my house that 5 minute 'cooling time' is a figment of your imagination! As evidenced below by my Aamir nearly burning his fingertips to grab one!
:) Lol!
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