I made goodies for my friends Kristin and Chad Clark's big adoption yard sale, which included a bake sale. I didn't have anything to donate to the yard sale but was more than happy to provide some happy vegan baked goods to the bake sale.
Along with my usual vegan red velvet cupcakes, carrot cupcakes (both with vegan "cream cheese" frosting) and peanut butter cookies, I tried a new recipe for Sweet Potato Muffins, also vegan. And boy, are these delicious. Lucky for me, the larger muffins were a bit brown (what happened in that oven?) while the mini versions I made were perfect so they were packaged for the bake sale.
I'm trying to remember where I found this recipe. It's only printed out from an email and I know Gmail didn't come up with it....
Sweet Potato Muffins:
INGREDIENTS:
1 C. + 2 T. sweet potato puree
3/4 C. coconut milk
2/3 C. brown sugar
1/3 C. water
¼ C. oil
2 T. maple syrup
1 T. lemon juice
2 C. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg
1 C. fresh or dried cranberries, optional
PREPARATION:
Preheat oven to 400°F and lightly oil a muffin tin. In a large bowl, mix together sweet potato puree, coconut milk, brown sugar, water, oil, maple syrup, and lemon juice. In a medium bowl, sift together flour, baking powder, soda, salt, and spices. Combine wet and dry mixtures until just mixed.
Spoon batter evenly into prepared pan. Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.
No comments:
Post a Comment