Sweet Potato Morning Glory Muffins
Moist, nourishing morning glory muffins are full of seasonal goodness and very satisfying. Perfect for breakfast or a cup of tea.
Servings: 18 or so muffins
Ingredients
- 3 eggs
- 1 cup packed light brown sugar
- 1 1/4 cups vegetable oil, such as canola
- 2 teaspoons pure vanilla extract
- 1/4 cup flax meal
- 1 tablespoon fresh lemon juice
- 2 teaspoons cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon grated nutmeg
- 16 ounces (2 cups) cooked mashed sweet potato
- 2 teaspoons baking soda
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/3 cup millet, optional
- 1/2 cup raisins
- 1 apple, diced small
- 1/2 cup chopped walnuts or pecans, optional
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 375°F and grease or line muffin tins. The recipe will make about 18 muffins.
- Soak the raisins in warm water and set aside. While the raisins are soaking, beat together the eggs, brown sugar, oil, vanilla, flax meal, lemon juice, cinnamon, ginger, and nutmeg until smooth and emulsified. Add the mashed sweet potato and mix until fully combined.
- Add the baking soda, flour, salt, and millet and stir just until combined. Scrape the bowl to make sure.
- Fold in the drained raisins, diced apple, nuts, and coconut.
- Spoon into muffin tin cups and bake for 22 to 25 minutes, until the tops feel springy and craggy, and a cake tester comes out clean.
- Serve warm with good butter and jam, though they are delicious on their own as well. These will keep for several days in an airtight container.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
