Adapted from Allens Inc., Quality Vegetables
Enjoy these easy-to-make sweet potato muffins - with the added surprise of blueberries. If you have never tried this combination, then you are in for a treat!
1 1/2 cups All-purpose flour
1/2 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 15 oz. can Sugary Sam Cut Sweet Potatoes, drained and mashed
1/2 cup parve soy milk
1/4 cup parve butter or margarine, melted
1 egg, lightly beaten
1 cup Blueberries, fresh or thawed frozen
Preheat oven to 375°F. Lightly grease twelve 2 1/2-inch muffin cups; set aside. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large bowl and stir until blended. Add sweet potatoes, milk, butter and egg. Stir until just moistened. Stir in blueberries. Spoon into prepared muffin cups, filling two-thirds full. Sprinkle with additional sugar and cinnamon. Bake 15 to 20 minutes until toothpick inserted in muffins.
Yield: 12 muffins
Recipes: Bread, Muffins, Parve, KosherAdd a comment