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Sweet Potato Muffins
Ingredients
| 180 g | flour |
| 150 g | brown sugar |
| 2 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/4 tsp | salt |
| 1/4 tsp | ginger, ground |
| 200 g | sweet potatoes, mashed |
| 120 ml | milk |
| 2 large | eggs, beaten |
| 3 tbsp | canola oil |
| 1 tsp | vanilla extract |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to 180°C. Lightly coat twelve muffin cups with nonstick vegetable cooking spray.
Stir together flour, brown sugar, baking powder, baking soda, salt and ground ginger in a bowl. In another bowl, stir together sweet potato mash, milk, eggs, oil and vanilla. Mix until blended. Combine both mixtures and stir just to combine.
Spoon batter into prepared muffin cups and bake for 15-20 minutes. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
Stir together flour, brown sugar, baking powder, baking soda, salt and ground ginger in a bowl. In another bowl, stir together sweet potato mash, milk, eggs, oil and vanilla. Mix until blended. Combine both mixtures and stir just to combine.
Spoon batter into prepared muffin cups and bake for 15-20 minutes. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
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