Citrus Spiced Sweet Potato Mini Muffins

by Jenn Tidwell
(Fair Oaks, CA, United States)

This recipe originated being served simply as mashed sweet potatoes and was a favorite of our infant Kaia. As the years have passed and she has grown into toddler-hood the dish grew as well into sweet potato mini muffins. These too are a favorite of hers and can easily be packed away in her lunch for pre-school and is packed with nutrients and flavor!

Makes: 18-20 mini muffins
Prep Time: 20 minutes
Cook Time: 10 minutes

1 cup flour
1 teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
pinch salt
½ cup brown sugar
¼ cup vegetable oil
1 egg, beaten
1 teaspoon orange zest
2 cup mashed sweet potatoes (not yams)

Preheat oven to 350F (180C) degrees.

In a medium bowl combine, flour, baking powder, cinnamon, nutmeg and a pinch of salt; sift together using a fork.

In a separate bowl blend together brown sugar, vegetable oil, egg, orange zest and mashed sweet potato until well combined.

Pour the wet ingredients into the dry bowl and using a wooden spoon stir just until combined. The batter should be lumpy.

Using melon ball or spoon, scoop batter into lightly greased mini muffin tins about ¾ full.

Bake 8 to 10 minutes, just until golden and toothpick comes out clean. If you press on the muffin top it should pop right back up.

Using a knife loosen muffins to release from pan and serve or store in an air tight container up to 2 or 3 days.