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.

Hot Buffalo Tofu Wangs Recipe

1 cup spelt flour
1 tbsp. oregano
1 tsp. granulated garlic
1 Ib. tofu, cut into triangles
1 cup safflower oil/vegetable oil
1 cup red hot sauce (your choice of lowest sodium)
1 cup Earth Balance Butter 1-2 tbsp. turbinado sugar
1 tbsp. dried minced onion 1 clove garlic, minced

Preheat oven at 350 degrees.

Add granulated garlic and oregano to spelt flour. Coat the tofu with seasoned flour. Heat oil in skillet and add tofu. Cook tofu until golden brown on all sides. Drain on paper towel.
Heat hot sauce in a saucepan. Add butter, sugar, garlic, and minced onion. Simmer until bubbles form. Pour sauce over tofu in a casserole dish, cover and place in oven for 10-15 minutes. Serve.


Serves: 3-4
Meal Time: 15-25 minutes

Click here to watch the Hot Buffalo Tofu Wangs video and sign-up for your free ebook- Maintain Perfect Weight & Health.

Quick & Easy Vegetarian Recipes-Ebook

In order to make changes in your life right now, you have to be open and non-resistant to change. Transformation is a process which most people are afraid of because it requires them to live outside of their box. We go through our whole lives thinking we are living because we go to work, pay the bills, eat junk food and then expect to have excellent health. Your body is your temple, your life source and what we put into it is clearly visible through your measure of health, well being and longevity. We all strive to live a quality life and age gracefully, so why not feed it foods that will aid us on our journey.
The first step to transforming your mind is to be open to eating healthier by preparing these transitional recipes from the e-cook book: Quick & Easy Vegetarian Recipes To Heal Your Body. These recipes will allow you to have familiar tasty healthy food, such as, Buffalo Tofu 'Wangs' and Marinated Collards. You will not only enjoy every recipe, but you will be enticed to
try other healthy foods. This e-cook book is the bridge to the other side of EATING HEALTHY & TRANSFORMING YOUR LIFE!Here is a delicious recipe from the e-cook book that is healthy, hearty and satisfying:

Succulent Seductive Salad
1 lb tofu (firm)
1 tsp dried oregano
1 cup spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 Ib mixed field greens
½ tsp granulated garlic
1-2 tbsp 100% maple syrup
1 tbsp Earth Balance Butter
1 tbsp. turbinado sugar/ raw sugar
¼ cup red onions, sliced thinly
2 tbsp chopped fresh cilantro

Citrus-ginger Dressing

½ cup olive oil
2 tbsp. Shoyu sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine
any citrus fruit, juiced
½ tsp. oregano/basil, dried

Cut tofu into cubes. Add oregano and garlic to flour. Coat tofu with seasoned flour. Heat oil in skillet and add coated tofu to hot oil. Cook until all sides are golden brown. Drain.Heat another skillet with butter. Add maple syrup and tofu and stir until tofu becomes a brown caramel color.

Repeat #3 process, but add pecans and sugar in place of tofu. Set aside and cool. Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro. Stir citrus-ginger dressing and add to salad to serve.

To get your copy of more delicious recipes, please click here.

http://canavacafe.com/Documents/landingebook.html

to watch a short cooking class video and grab your free ebook:

How To Maintain Your Perfect Weight And Still Eat Your Favorite Foods

Monique Marion Sharp has been serving vegetarian food to the movers and
shakers of Atlanta metropolitan for the past seven years. While serving the ommunity, she has worked at Atlanta's most popular restaurants and hotels
observing and learning everything from the kitchen to the front of the
restaurant.