Sweet Potato Casserole Muffins
Author: Katherine and Sarah Hatfield
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
- 1 cup leftover mashed sweet potatoes or sweet potato casserole
- 2 large eggs (see Alisa's Egg Substitute Guide for egg-free options)
- ½ cup sugar
- ¼ cup oil
- ¼ cup water
- 1 teaspoon finely grated orange zest, or to taste (optional)
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- ½ cup white whole wheat flour or whole wheat pastry flour
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- ¼ teaspoon baking soda
- ¼ cup dehydrated cereal marshmallow bits, such as Kraft Jet-Puffed Mallow Bits (optional)
- Preheat your oven to 350°F and line or grease a 12-cup muffin pan.
- In a large bowl, mix together the potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
- In another bowl, whisk together the flours, baking powder, salt, and baking soda.
- Add the flour blend to the sweet potato mixture, and stir until just combined.
- Spoon the batter evenly into the prepared muffin cups. Sprinkle the muffin tops with the dehydrated marshmallows (if using).
- Bake the muffins for about 30 minutes, or until the tops are browned and spring back when you press them lightly with your fingertip.
- Cool the muffins in the pan on a rack for 5 minutes, then turn muffins out onto the rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-potato-casserole-muffins
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