By Monique M. Sharp
These muffins have a real story to them. It all began 5 years ago when I decided to to be a food vendor at an outdoor festival in Atlanta, GA. I apparently did not know my market as well as I thought I did. Needless to say I was left with a huge debt and 40lbs. of sweet potatoes. I thought it was the worst thing that could ever happen to me.
After the disappointment all that night, the next day came and i had get up and brush myself off and do something with 40lbs. of sweet potatoes, 2 gallons of flour, 4 boxes of tortilla wraps and so on. I began cooking and created sweet potato soup, sweet potato quesadillas, sweet potato biscuits sweet potato pie, sweet potato fries, and then came SWEET POTATO MUFFINS with a Lime glaze. I served lunches and dinners out of my house and the muffins were a smash sweet potato hit. Everyone loved them.
Ever since then I have not given my recipe to no one until now. I am sharing my pride and joy vegan sweet potato muffins with the cooks of the world. If for some reason, some of you do not like to cook, you can order you up batch to be sent to you. Go to http://canavacafe.com/quickecookbook.aspx and place your order. For all the cooks, please send me a comment on what you think of them.
¾ cup spelt four
2 tsp. Baking powder (aluminum free)
4 tbs. Turbinado sugar
1 pinch of sea salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
½ cup Almond vanilla milk
1/4 cup safflower oil
1/8 tsp. vanilla extract
½ cup sweet potato(cooked, peeled & smashed)
1/2 cup golden raisins
½ cup organic powdered sugar
1 tbl. Fresh lime glaze
Boil sweet potato until completely soft . Let cool and peel. In small bowl, smash with fork. In a large bowl, combine all dry ingredients and mix well. In another large bowl, combine wet ingredients except raisins and mix well. Combine wet and dry ingredients and mix well. Add raisins to batter and mix. Rub oil all throughout muffin cups and add batter mix to each muffin cup. Bake in oven for 25-35 minutes until golden brown. Take out of oven and let muffins cool down for 5 minutes. Take muffins out of pan and let cool for 15-20 minutes. Spread glaze on each muffin and serve.
In small bowl, add powdered sugar & lime juice. Stir until smooth.