Had a ton of sweet potatoes to eat up and I Heart Recipes saved the day with this gem! My kids loved them!
Ingredients
Dry Ingredients
2 cups all purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Wet Ingredients
2 medium sweet potatoes rinsed & scrubbed
2 large eggs
1/2 cup vegetable oil
1 tbsp heavy cream
1 1/2 tsp vanilla extract
Instructions
Bake the Sweet Potatoes:
Preheat the oven to 375 F.
Place the sweet potatoes on a baking dish, then place in the oven.
Bake the sweet potatoes until tender (about 35-45 minutes), then scrape out the meat of the potatoes.
Whip the potatoes until nice and creamy, then set to the side until it’s cool.
Prepare Muffin Batter:
In a medium bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until everything is well combined.
In another bowl, combine the oil, whipped sweet potatoes, eggs, milk, and vanilla extract. Mix thoroughly.
Add the wet mixture to the dry ingredients and fold to combine. (Note: the muffin batter will be thick!)
Using a scoop or 1/4 measuring cup, spoon the batter into the muffin pan.
Bake the Muffins:
Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean
Let cool before serving. Enjoy!
