Eggless Dairy-Free Sweet Potato Muffins
These Sweet Potato Muffins are so easy to make. They are soft, fluffy and delicious.
Ingredients
- 1 cup (200 g) Sweet Potato, cooked
- 1/4 cup (50 g) Superfine Granulated Sugar
- 1/4 cup (60 ml) Vegetable Oil
- 1/4 cup (60 ml) Water, room temperature
- 1 tbsp (15 ml) Lemon Juice or White Vinegar
- 1 ¼ cup (175 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 2 tsp (5 g) Cinnamon Powder
Instructions
- Preheat oven to 350oF (180oC). Line a standard 6 cups muffins pan with paper liners. Set aside.
- To a bowl, add cooked sweet potato, sugar, oil, water and lemon juice (or vinegar). Whisk until sugar is completely dissolved.
- Sift in flour, baking powder, baking soda and cinnamon powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Sprinkle top of cupcakes with sugar.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
