Sweet Potato ‘n’ Raisins Breakfast Muffins Kit

Potato Raisin MuffinPotato Raisin Muffin

$24.99

With Figs And Pumpkin Seeds

Category:

Description

These delicious and healthy breakfast muffins are a great way to start (and end for muffin lovers like us) your day!

What Ingredients are used to make Sweet Potato 'n' Raisins Breakfast Muffins?

  • Styrian Pumpkin Seeds
  • Ripe Sweet Potato
  • Unbleached White Whole Wheat Flour
  • Light Brown Sugar
  • Rolled Oats
  • High Fibre Wheat Bran
  • Double Acting Baking Powder
  • Pure Baking Soda
  • Ground Cinnamon
  • Ground Nutmeg
  • Brown Turkish Fried Figs
  • Canola Oil
  • Thompson Raisins
  • Black Strap Molasses
  • Iodized Salt
  • Milk - NOT SENT
  • Egg - NOT SENT

What Equipment is Needed to make Sweet Potato 'n' Raisins Breakfast Muffins?

  • Oven
  • Mixing Bowls
  • Muffin Tray

How to make Sweet Potato ‘n’ Raisins Breakfast Muffins?

1

Preheat the oven to 350°F (180°C). Line 12 muffin cups with oil. Pierce a couple of holes in the sweet potato with a fork. Place on a plate and heat in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup of mashed sweet potato purée.

2

Combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg, and salt with the Sweet Potato in a big bowl.

3

Beat the eggs, milk, oil and molasses to the sweet potato puree with an electric mixer on low speed, or with a wooden spoon, stir in the dry ingredients just until moistened. Add the raisins and dried figs.

4

Spoon the mixture into the muffin cups.

5

Sprinkle the muffin batter with oats, pumpkin seeds, and fig slices.

6

Bake for 30 minutes until a toothpick inserted into the center of a muffin comes out clean. Unmold and let cool on a wire rack. Enjoy 🙂