KAMOTE (SWEET POTATO) MUFFINS

I love making muffins and have done a couple of different ones before which are made from banana, chocolate, mango, orange, blueberry, etc. But this is one is pretty new to me. I didn't realize that I can the sweet potatoes I bought last week and turn them into soft and moist muffins! I usually buy yams just to boil and eat as a snack or make kamote cue. I thought of using them to make muffins instead of the traditional overripe banana. I can't believe how good these muffins are and they are not overly sweet! 

Of course, compared to Banana Muffins that you'll just mash the banana and voila just added it to the recipe, for this one you can simply boil or steam the sweet potatoes until tender, peel of the skin and mash until smooth.  Just that extra step. which is actually very simple.
The rest is easy as well. Just combine the dry ingredients then the wet.
​My tip? Do not overmix and overbake to achieve the softness and moisture that you want in a muffin. 

The nuts I used on the recipe are walnuts. You can totally omit them or use peanuts, pecans, cashews or almonds. 
To bake, you can either use regular paper liners or paper baking cups....like the one I used.
Aren't they so cute?
Please know that these cups are a bit taller than regular paper liners so you'll only make 12 muffins and about 15-18 pieces if you opt to use the other one.
If you'd like to check out these baking cups cups, I added the link below (first link was the one I got). 

I highly recommend this recipe. If you have any questions of have tried it already, please do let me know what you think by leaving a comment below. You can also see my recipe notes for added tips.  Enjoy! 
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SWEET POTATO MUFFINS RECIPE

Ingredients:

• 1-2/3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon powder
• 2 medium eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup fresh/whole or 2% milk
• 1-1/4 cups sweet potato/yam, boiled and mashed
• 1/2 cup walnuts, chopped 

Procedure:

• Boil the sweet potatoes until tender. About 18-20 minutes depending on the size.  Let cool. Peel off the skin and mash with a fork or potato masher until smooth.  Set aside. 
• Preheat oven to 350F / 176C. Grease a muffin pan or line with paper liner or paper baking cups (stand alone).
• In a medium bowl, add flour, baking soda, salt and baking powder. Stir to combine. Set aside.
• In a large bowl, combine eggs and sugar. Whisk or beat until well combined.  
• Add oil, milk, and mashed potatoes.  Beat to combine. 
• Add the flour mixture and beat on low speed until just combined. Do not overbeat. 
• Stir in the chopped walnuts. 
• Scoop batter into the prepare cups, filling each about 3/4 full. Top with more nuts.
• Bake in a preheated oven for 20-25 minutes or until toothpick inserted comes out clean. Do not overbake. Remove from oven and let cool on a wire rack.
• See recipe notes below. Enjoy! 

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​RECIPE NOTES:

• You can either use the sweet potato (orange in color) or the lighter/pale in color like the one I used.  You can boil or steam them.  
• Make sure NOT to overbeat the batter to achieve a soft and moist muffins. 
• Make sure to check before the set time as oven temperature varies. If you will be using the paper liners, they can be done in 20 minutes but using a stand-alone cups could take a little bit longer.  Mine took about 24-25 minutes. 
• Also, stand-alone cups are a taller than a regular liner so my recipe yielded 12 muffins. It may yield about 15 muffins if using a standard cupcake liners. 
• You can totally omit the nuts or you can replace it with cashew, peanuts, almonds, pecans or any nuts of choice. 
• I only added 1/2 tsp cinnamon powder as I am not really a fan of it but it taste good if you have just a little bit. You can either omit or add another 1/2 tsp if you like.
• These muffins are best eaten when freshly baked. The nuts has some crunch to it and the muffins are very soft and moist. 
• Leftover muffins can be stored  in an airtight container at room temperature for to 3 days then refrigerate up to 1 week or freeze up to 1 month. 
• Reheat leftover muffins in the microwave for about 12 seconds/piece. 

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ORANGE MUFFINS

CHOCOALTE BANANA MUFFINS