Sweet Potato Almond Butter Muffins
Recipe type: Breakfast
Serves: 12
  • 1 egg
  • ¾ cup sweet potato puree or sweet potato baby food
  • ⅓ cup brown sugar
  • 2 tablespoon cottonseed oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk or milk
  • 1 cup matzo cake meal
  • ½ cup potato starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ cup roasted salted almond butter
  1. Preheat oven to 375 degrees and line muffin tin with paper liners.
  2. In a large bowl, mix egg, sweet potato puree, brown sugar, oil, and vanilla extract and mix. Add almond milk and stir.
  3. In a small bowl, stir matzo cake meal, potato starch, baking powder, baking soda, salt and cinnamon, until just combined. Add to sweet potato mixture and mix gently until all ingredients are wet.
  4. Spoon batter into muffin tins until filled ⅔ to the top. Then drop about 1 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
  5. Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
Recipe by Gourmet Passover Cooking at http://gourmetpassovercooking.com/2015/03/sweet-potato-almond-butter-muffins/