Sweet Potato Spice Muffins
These muffins remind me of sweet potato pie minus the pie crust.
- 1 cup roasted sweet potato, cooled (about 1 medium sweet potato)
- 1 cup flour
- 1 cup light brown sugar
- 1/2 cup canola oil
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon mace
- 1/4 teaspoon ground anise
Preheat oven to 350. Line 12 wells in a muffin tin. Set aside.
Place the sweet potato in a medium bowl or bowl of a stand mixer. Using the paddle attachment, beat the sweet potato until smooth.
Add the remaining ingredients and mix until smooth. Evenly divide the batter between each well.
Bake for 18 minutes or until a toothpick inserted in the center muffin comes out clean.
Cool on wire rack.
- Roast sweet potatoes for about an hour at 400 or until fully baked. Allow to cool to room temperature before scooping out the flesh.
- Freeze leftover muffins in an airtight container. Defrost overnight in the fridge in foil. Bake for about 5 minutes at 350.