Sweet Potato Muffins

It’s that time of the year where sweet potatoes are affordable and available in every store/ farmers market. I tend to get a little excited and purchase too many. Oooops!

I mean c’mon, between practicing different variations of sweet potato pie, and appetizers for Thanksgiving, my fiance gets a little bored with sweet potatoes. Sooooo I’ve got to change things up on him and use up the remaining sweet potatoes.

This year I tried something completely new – sweet potato muffins. They turned out to be the perfect on -the -go breakfast bite.

Let’s Get Cooking:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 Tbsp. pumpkin pie spice

2 tsp. baking soda

1 tsp. salt

1 can (29 oz.) Princella® Cut Sweet Potatoes, drained

4 eggs

1 cup vegetable oil

1 tsp. vanilla extract


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