Sweet Potatoes Muffins

This recipe is created from a part of my Thanksgiving meal leftovers. The candied yams are already sweet. Use less sugar when making this recipe. However, cook the yams like making mashed potatoes. The substitute for the sweet potatoes can be pumpkin. It is an easy recipe to turn candied yams into a whole new exciting dish for breakfast. Because my candied yams are homemade, I am not sure about the canned candied yams. Experiment with this recipe on your own.

Ingredients:

2 cups self-rising flour

1 tsp ground cinnamon

2 cups mashed sweet potatoes

1 cup milk

1/2 cup vegetable oil, butter, or coconut oil*

2 eggs

1/2 cup brown sugar

1/2 cup oatmeal

Directions;

Line a 12 muffin tin with 12 small muffin paper liners.  Preheat oven set to 350°.

Combine self-rising flour with cinnamon and whisk well.  Make a well in the center.

In a Vitamix® or other blender, combine eggs, sugar, milk, and oil. Blend for 30 seconds.

Pour the egg-milk mixture into the flour and gently mix.

 Add sweet potato and stir to combine (Do not overmix the batter. Use the old traditional 50 strokes learned from Grandma to make a cake).

Use a spoon to spoon the batter 3/4 full into the paper liners. Sprinkle oatmeal on top of each muffin.

Bake the muffins for 25 to 30 minutes.

Let cool and enjoy!!

*If using butter or coconut oil, melt the butter or coconut oil and let cool before proceeding.