Sweet Potato Muffins

27 Nov


A friend of ours made these muffins for my Mom’s birthday brunch and my boys devoured them! I figured they would be a good addition to our Thanksgiving menu this year! Here’s the scoop…

Sweet Potato Muffins
1 sweet potato (10-12 oz) shredded
2 Tablespoons fresh lemon juice
2 eggs
1 cup canola oil or applesauce
1 cup sugar
1.5 cups flour
1 teaspoon baking powder
Half teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cups chopped nuts (optional)

Preheat oven to 350′

Toss shredded sweet potato with lemon juice and set aside. Combine eggs, oil and sugar. Beat one minute until smooth. Add dry ingredients and mix at low speed until combine. Fold in sweet potato and nuts (if using). Spoon batter into paper lined or greased muffin tins, Filling 2/3 full. Sprinkle tops with brown sugar. Bake for 20-25 minutes.

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