Linda is a FABulous cook and baker. If you attended our Chamber of Commerce Ribbon Cutting and Open House, you were able to sink your teeth into one of her sweet potato muffins. Linda is sharing her recipe with us, so be sure to get yourself some farm fresh sweet potatoes from Little Bent Farm and let the baking begin.
2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
1 egg
2 cups cold, mashed Little Bent Farm sweet potatoes
1 cup canola oil (or oil of choice)
1. Preheat oven to 375 degrees. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg sweet potatoes and oil. Stir into dry ingredients just until moistened.
2. Fill greased mini muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan. You can also make large muffins if you want.
Yields about 48 mini muffins.
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Directions