Sweet Potato Muffins

Buckwheat Sweet Potato Muffins - Currently Testing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.

Step 2

To make the muffins: In a large bowl, combine the flour, cinnamon, baking soda, and baking powder. Combine the sugars, oil, water, eggs, and vanilla in a separate bowl. Stir the wet ingredients into the dry ingredients, and then add the sweet potato. Note: If using buckwheat, this tends to absorb liquid very well; add more water if the consistency of the batter seems to need it.

Step 3

Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.