> Culture > Recipe > Matcha Sweet Potato Molasses Muffins

Matcha Sweet Potato Molasses Muffins


  • 1 large fresh sweet potato (about 1 1/4 pounds), baked until tender, peeled

  • 2 eggs, beaten to blend

  • 1/2 cup non-fat milk

  • 1/2 cup unsulfured (light) molasses

  • 3 tablespoons low-fat margerine, melted

  • 1 1/4 cups all purpose organic flour

  • 1/2 cup whole wheat flour

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon koshur salt

  • 1/4 teaspoon ground ginger

  • 1 teaspoon matcha powder

Prep Time: 5-10 min

Cooking Time: 25 min

Preheat oven to 400°F. Line 12 large muffin cups with foil muffin papers.

Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then non-fat milk, molasses and low-fat margerine. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.

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