So, like most things left over, I try to disguise it and use it up rather than throw it away.
Sweet Potato Casserole Muffins
Makes 10-12 muffins
Dry Ingredients –
- 2 Cups Freshly Milled Flour (1/4 C Soft White, 3/4 C Hard White)
- ¼ Brown Sugar
- 2 ½ tsp Baking Powder
- ½ tsp Sea Salt
Wet Ingredients –
- ¼ Cup Oil or Melted butter
- 1 Medium Egg
- 1 Cup Milk
- 1/2 tsp Vanilla
- 1/2 Sweet Potato Casserole
- ¼ Cup Crushed Pineapple
- ¼ Cup Shredded Sweetened Coconut
Two Easy Steps:
Pre-heat oven to 400. Spray muffin tins.
In the dry bowl make a well.
Mix until just combined. It will still be slightly lumpy or have some dry spots. Don’t worry.
Spoon into muffin tins to 2/3 full.
Top with un-toasted sweet shredded coconut flakes. These will toast up as the muffins bake!
Bake at 400 for 20 minutes.
Remove to cool on a wire rack. Serve warm or bag once cool to keep for days.
She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills.
Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.