Friday, February 7, 2014

Sweet potato Muffins

We found this recipe in the February issue of Be More Magazine. The link is . The Article is Sweet Potato Muffins, To Satisfy & End Sugar Cravings.

The ingredients are
3 cups of roughy chopped peeled sweet potatoes
4 organic pastured eggs
1/2 cup unsweetened coconut milk (we used almond milk)
2 cups filtered water
1/2 tsp cinnamon
a dash of sea salt.

Directions: Combine all the ingredients in a high speed blender. Blend until smooth, scraping down the sides of the blender with a spatula.
You made need to add more water to get to a pourable, thick consistency, so add more water 1/4 cup at a time.
Pour mixture into silicone baking cups and bake at 350 for 15=20 minutes until firm.

This made a dozen medium muffins plus 6 jumbo muffins.

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