The deliciousness of sweet potato bread in the portability of a muffin. Plus, let’s face it, muffins are just fun to eat!
Sweet Potato Muffins
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp salt
- 1 pouch Honest Earth® Sweet Potatoes
- ¼ cup 2% milk
- ¼ cup vegetable oil
- 1 egg, beaten
- ⅓ cup pure maple syrup
- ½ cup chopped pecans (optional)
- ½ cup chocolate chips (optional)
- Cinnamon and sugar crystals for garnish
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the first 8 ingredients (flour through salt).
- In another bowl, whisk together the sweet potatoes, milk, oil, egg and syrup.
- Add the wet ingredient mixture to the dry ingredients and blend until combined.
- Fold in pecans and chocolate chips if using.
- Fill muffin tins approximately ¾ full and dust the top with cinnamon and sugar crystals before baking.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
