Nutrient-packed candy potato muffins which are tremendous moist and scrumptious!
- Three cups of mashed candy potato see beneath for directions
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/four tsp baking powder
- half of tsp salt
- 1 cup sugar
- 3/four cup vegetable oil
- Three massive eggs
- 1 tsp vanilla
- half of cup floor flaxseed meal non-obligatory
- To prep the candy potatoes (this may be completed a day or so forward if you wish to break up the muffin-making course of): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 levels for about 45 minutes, or till the within is smooth when poked with a fork. Take away and let cool. When the potatoes are cool, peel off the pores and skin and mash the candy potato filling with a fork or masher till any massive lumps are gone. Measure out Three cups price of filling.
To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.