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Saturday, September 26, 2009

Sweet Potato Gold Mine Muffins

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

Lime glaze

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.

Lime Glaze

In small bowl, add powdered sugar & lime juice. Stir until smooth.

1 comment:

danielle said...

I would like to share the recipe I made last night, and it was a good one!
Finely chopped celery stalks, not too big
two medium red onions finely chopped
2 sweet pickles finely chopped
a lot of fresh chopped cilantro, maybe 3/4 of a cup or more. can't put too much!
About a cup of finely chopped purple cabbage! Makes is so beautiful
about 20 finely chopped roma tomatoes
fresh ground black pepper
splash or two of soy sauce
juice of one large lemon
some finely chopped leek, about one stalk is good
about 7 red chiles, finely chopped, be careful not to touch your face! Jalapenos are better, but we only get them at certain times of the year here.
I made a garlic pasted with about 20 cloves of roasted garlic in my mortar and pestle. I roasted the garlic in a little olive oil, sea salt and just a splash of balsamic vinegar, chopped chiles and fresh ground pepper.
Finely chopped roasted green or red bell pepper. I roasted them with the garlic. yummy!
I mixed in the garlic and peppers, and added a splash of red wine vinegar
mix well and serve. It's a lot of stuff, but oh so worth it.

I have lots of vegetarian recipes in my head, please feel free to contact me for any of them or any vegetarian cooking tips. If you want information about working from home, I can help with that too. Enjoy!

I am a retired teacher living in Thailand. Ever since Thailand went to a free education system, the native speakers like myself, lost their jobs to the Filipino teachers, so I turned to a home business. It all worked out for the better. Now I don’t have to teach, and I have time for my real passion in life, cooking!