Serving Size : 12 Preparation Time: 0:30
3 large eggs
1/3 cup sour cream
3/4 cup canola oil
1 cup sweet potato, cooked and mashed
1 cup brown sugar firmly packed
1 teaspoon vanilla
1 1/2 cup flour
2 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. Lightly beat eggs in a large bowl. Whisk in the sour cream, oil, and sweet potato mash. Then whisk in the sugar and the vanilla. Whisk until light and slightly foamy.
3. In a separate bowl, whisk together the fllour, baking powder, cinnamon, nutmeg and salt. Pour the dry mixture into the wet mixture and stir with a wooden spoon until incorporated. Do not over work or it will make the muffins tough.
4. Spray mini muffin trays with non stick spray and fill with batter. Place in a hot oven for about 15 minutes or until a toothpick inserted in the middle comes out clean. Remove muffins from tin and let cool.