Sweet potato muffins

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 cup Flaxseed meal, ground
  • 2 cups Flour
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

Found on goodinthesimple.com

Description

Ingredients

• 3 cups of mashed sweet potato (see below for instructions)
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla
• 1/2 cup ground flaxseed meal (optional)

Directions

• 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.
• 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.