Now that the 10k is well done and dusted, I decided to go for the half marathon again. That said, most days I’m really hungry! I’ve got to increase the mileage, cross training, and damn squats. But it also means, bring on the snacks! And since I love, love, love sweet potato, these Sweet Potato Muffins are the perfect snack to have at any time during the day. Here’s what you’ll need:
- 1 1/3 cups flour
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups mashed sweet potato
First, put the flour, sugar, cinnamon, baking soda, baking powder, and salt in a bowl and mix it around.
Next, in a smaller bowl, beat both eggs very well. As I’ve said before, its always best to beat your eggs thoroughly to ensure a smooth batter that will have a good rise.
At this point, mix in the oil and vanilla.
Pour the liquid mixture into the dry ingredients. Stir it up evenly.
At this point, add in the two cups of mashed sweet potato. Mix well until you have an even color and smooth finish. It will be a thick batter in the end. Just a quick note… It helps to bake your sweet potato whole ahead of time. Then when it’s time to use, simply scoop it out of the skin and mash it up!
Spoon evenly into a cupcake tin. Or do you call it a muffin tray? Whatever, just get them ready to bake.
Pop in the oven at 180C / 350F and bake for 30 minutes.
And there you have it, Sweet Potato Muffins! These turned out so good y’all! The muffins are soft, moist, and chewy. They’re also kinda healthy? Oh yes they are! In case you’re interested, sweet potatoes have good fiber, beta carotene, iron, calcium, and B vitamins – yeah!
If you want to snack on these, give ’em a try! They’re really easy to customize if you want to add nuts, dried, fruit, other spices, or chocolate of course. And definitely make them while its still a bit cold out before summer decides to fool us again this weekend. Thanks for reading and Happy Eating!