Stokes Purple® Sweet Potato Muffins

Serving Size

12

Prep Time

15 min

Cook Time

35 min

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Serving Size

12

Prep Time

15 min

Cook Time

35 min

Ingredients

  • 1 cup dark brown sugar, packed

  • 2/3 cup grapeseed or canola oil

  • 2 eggs

  • 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

Cooking Steps

  1. 1

    Preheat oven to 325 degrees. Spray a 12-cup large-muffin tin with nonstick cooking spray.

  2. 2

    In large bowl, whisk together brown sugar, oil, eggs, vanilla, and canned pineapple.

  3. 3

    In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.

  4. 4

    Stir flour mixture gently into wet ingredients, mixing only until ingredients are just combined. Fold in grated purple sweet potato, carrot, and zucchini.

  5. 5

    Spoon muffin batter into prepared muffin tin, dividing evenly among muffin cups (they will be full). Bake 30-35 minutes, until muffins are golden brown and a toothpick comes out with a few crumbs clinging to it. Turn muffins out onto a rack to cool.

Where to Buy Frieda’s

Where to Buy Frieda’s