Sweet Potato & Raisins Muffins

 

 

Sweet potato muffins are so perfect for breakfast. Especially, the Japanese sweet potato has special color and texture. I add a small amount of fresh ginger to have a little kick. When I have muffins in the morning, they have to be sweet potato muffins.

Ingredients:
2 cups cake mix (homemade or store-bought)
2 eggs
1/4 cup coconut oil
1/4 cup chia seeds gel
2/3 cup skim milk
1 cup sweet potato, cooked and mashed
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp fresh ginger, finely minced
1 tsp vanilla
1/4 cup white sugar
1/4 cup brown sugar

Directions:
Preheat oven to 350°. Line the 12-muffin tin with muffin tin liners and set aside.

In a mixing bowl, combine cake mix, nutmeg, and cinnamon and set aside.

Beat sugar, eggs, coconut oil, and chia seed gel until fluffy. Add vanilla, ginger, and milk and mix well.

 Stir in flour, just until it combines (do not overmix the batter).

 Stir in potato and raisins.

 Fill the muffin liners 2/3 cup full and bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.

Serve as is or make some powdered sugar glaze to pour on top.
Sugar glaze ingredients:
1 cup confectioners sugar
2 tbs or more skim milk 
2 tsp butter melted
1 tsp vanilla

 Combine all the ingredients and mix well.