Sweet Potato Muffins

From sophisticated desserts to fun and easy coffee cakes or muffins, I try many recipes and because I am not a serious baker, easy recipes are my ways to bake. Sometimes, when some leftover ingredients are not enough to make a complete dish, I then use them for something else. This is especially true with plain mashed potatoes that are easy to turn into bread, cinnamon rolls, or muffins. I love sweet potatoes, and this recipe uses just one cup of mashed sweet potatoes left from the other night. It is now a good time to turn it into a healthy breakfast.

Ingredients:
Dry ingredients:
2 cups all-purpose flour
1 tbs baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 cup granulated sugar
1/4 cup brown sugar
Wet ingredients:
2 eggs
1 cup buttermilk*
1/3 cup canola oil
1 tsp vanilla
1 cup mashed sweet potatoes
Topping ingredient:
1/2 cup chopped walnuts and coconut flakes

Directions:
Preheat oven to 350°.
Line a 12 muffin tin with paper liners.

Combine the dry ingredients and whisk well.

Combine the wet ingredients and beat well with a handheld electric or by hands.

 

Make a well in the center of the dry ingredients mixture and pour the beaten wet ingredients mixture into it. Stir gently just until combined.

Spoon the batter into prepared muffin liners two thirds full. Sprinkle with nuts  on top. Bake in the preheated oven for 20 to 25 minutes.

 

 After removing from oven, let the muffins cool in the pan for 5 to 10 minutes and then serve.

*If buttermilk is not available, use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. After the vinegar or lemon juice is added, wait 5 minutes before using in the recipe.