Another yummy and fairly healthy fall recipe! I made these Cinnamon Sweet Potato Muffins this morning and they’re delicious and super easy! I really love sweet potatoes and this time a year they’re in season so they’re even better, easy to find and super cheap. I almost always have one or two in the apartment for a breakfast or dinner, they’re a healthier alternative to white potatoes, go great as a side with almost all meals and are super versatile!
What you need:
2 sweet potatoes, peeled and cut into chunks
1 3/4 cups all-purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup applesauce
1/2 cup milk
Instructions:
Preheat the oven to 400 degrees and grease a muffin tin with butter or prep it with muffin liners!
fIn a bowl, mix the flour, cinnamon, nutmeg, baking powdegr and salt.
In a separate bowl, combine the eggs, sugar, applesauce and milk and whisk vigorously for 1-2 minutes. Add the mashed sweet potatoes and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter won’t be entirely smooth.
Bake until the muffins are golden, and a toothpick inserted into the center comes out clean. It should take about 20 to 25 minutes. Let the muffins cool on a cooling rack!
Enjoy your treat for breakfast or a snack, I made this really simple glaze (I added 1/2 tsp of cinnamon to it!) and drizzled it over a few of them for more of a cupcake-y taste but they are amazing served warm with butter!
What are your favorite fall ingredients and recipes?
