Hearty and flavorful, this easy to make muffin uses leftover sweet potatoes to create the perfect muffin. For a perfect for breakfast serve with a tiny bit of butter and honey!
Full time 45 minutes (includes resting time)
Makes 12 muffins (or 1 loaf bread or 6 jumbo muffins)
1 3/4 cup all-purpose flour
1 1/2 cup sugar
1 cup mashed sweet potatoes (cooked and cooled)
1/2 cup vegetable oil
1/3 cup water
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
1/4 tsp salt
Preheat oven to 350'. Line or spray you muffin tin and set aside (if using a loaf pan spray liberally)
In a mixing bowl combine eggs, sugar and oil.
Add in baking soda, cinnamon, nutmeg, allspice, and salt.
Add in flour.
Add in water.
Add in sweet potatoes and mix until blended, depending on how large you mash your sweet potatoes there may be some lumps, that is okay.
Pour mixture evenly into muffin cups (or loaf pan).
Bake muffins for 20-25 minutes or until they test done in the center, 9 x 5 loaf pan for 55-65 minutes, jumbo muffins 35-45 minutes.
Allow to rest in pan 10 minutes before serving. Carfeully turn out.