* Exported from MasterCook *
Muffins, Sweet Potato Almond Butter
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Nuts Posted
Potatoes Vegetarian
Amount Measure Ingredient -- Preparation Method
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flax egg:
1 tablespoon flax seed
2 1/2 tablespoons water
batter:
3/4 cup sweet potato -- pureed
1/3 cup brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract -- pure
1 cup almond milk, unsweetened
1 cup whole wheat pastry flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup roasted salted almond butter
This "flavor bomb" from Minimalist Baker is begging to be slathered
with honey and butter still warm from the oven, if you're into that
sort of thing. They're just a little salty and sweet, and super
hearty while still being plenty moist and almost bread pudding-like.
These are vegan and made with a flax egg: 1 tablespoon ground flax
combined with 2 1/2 tablespoons of water, left to sit and thicken for
about 5 minutes. If you're not vegan, feel free to toss in 1 large egg instead.
Preheat oven to 375F and line muffin tin with paper liners. Prepare
flax egg in a large mixing bowl and let set for a few minutes.
Next, add sweet potato puree, brown sugar, oil, and vanilla extract
to flax egg and mix well. Add almond milk and stir to combine.
Sift whole-wheat flour, baking powder, baking soda, salt, and
cinnamon directly over wet ingredients. Then, add oat flour and stir
just until moistened. Spoon batter into prepared muffin cups, then
drop about 1 teaspoon almond butter onto the center of each muffin.
Swirl lightly with a toothpick.
Bake for 20 to 22 minutes, or until golden brown and a toothpick in
the center comes out with a few moist crumbs attached. Remove from
oven and let rest in tins for 5 minutes. Remove to a wire rack and
let cool completely.
Source:
"Minimalist Baker"
S(Internet address):
https://www.cheatsheet.com/life/muffin-recipes.html/
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Per Serving (excluding unknown items): 162 Calories; 7g Fat (37.8%
calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0722