Sweet Potato Herb Savory Muffins Food

SWEET POTATO & HERB SAVORY MUFFINS

Sweet Potato & Herb Savory Muffins image

Provided by Natalie

Time 35m

Number Of Ingredients 14

Ingredients

1 cup sweet potato puree
1 cups oat flour
½ cup cornmeal
2 tbsps tapioca flour
2 tsps baking powder
1 tsp baking soda
1 tsp lemon juice
¼ tsp salt
1/3 cup non-dairy milk
1 tsp coconut aminos (or soy sauce/tamari)
Pinch of black pepper
1 tbsp fresh thyme (finely chopped)
2 tbsps fresh parsley (finely chopped)
For sprinkling on top: 1 tbsp hemp seeds

Steps:

Preheat the oven to 350F.
In a large bowl, combine all the ingredients. Stir to evenly mix.
Lightly oil or line a muffin pan. Fill each muffin 3/4 of the way with batter (I got 9 muffins, but you may get more or less depending on your pan).
Bake for approximately 25 minutes at 350F.
Let them cool for at least 10 minutes before removing from the pan and eating.
Keep leftovers in the fridge.

DELICIOUS SWEET POTATO MUFFINS

Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

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