1 cup dark brown sugar, packed
2/3 cup grapeseed or canola oil
1 teaspoon pure vanilla extract
1 cup canned crushed pineapple (do not drain – scoop straight from can)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 large Stokes Purple® Sweet Potato, peeled and grated
1 large carrot, grated
1 medium zucchini, grated
Preheat the oven to 325 degrees. Spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl, whisk together the brown sugar, oil, eggs, vanilla and canned pineapple. Into another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Stir the flour mixture gently into the wet ingredients, mixing only until the ingredients are just combined. Fold in the grated purple sweet potato, carrot and zucchini.
Spoon the muffin batter into the prepared muffin tin, dividing evenly among the muffin cups (they will be full). Bake 30-35 minutes, until the muffins are golden brown and a toothpick comes out with a few crumbs clinging to it. Turn the muffins out onto a rack to cool.
Source: Frieda’s Inc.