Sweet Potato Muffins

Sweet Potato Muffins

These moist and flavorful muffins are a great way to use up expired sweet potato puree. Just make sure the puree smells and tastes normal before using it.

15
Prep Time (min)
18
Cook Time (min)
33
Total Time (min)
12
Servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup expired sweet potato puree
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction

Instructions

1

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3

In a separate bowl, mix together the sweet potato puree, brown sugar, vegetable oil, milk, egg, and vanilla extract.

4

Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped nuts.

5

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

6

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

7

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

8

Note: Make sure the sweet potato puree smells and tastes normal before using it.

9

Prep time: 15 minutes

10

Cook time: 18-20 minutes

11

Servings: 12

12

Difficulty: easy

13

Tags: expired-food-recipe, food-waste-reduction

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