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Savoury Sweet Potato Muffins Real Food Healthy Body

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Healthy Sweet Potato Muffins | Vegan + Gluten Free Sweet Potato Muffins + So EASY to make!

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These easy savory sweet potato muffins are soft, moist and are oil and sugar free. Delicious hot, warm or cold, they are perfect for breakfast o. Savory Sweet Potato Muffins.

2 cups (240g) whole-wheat pastry flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 teaspoon dried thyme.

1 cup (200g) mashed sweet potato. 2 large egg whites, lightly beaten. 1/4 cup (60ml) olive oil. 1/4 cup (60ml) maple syrup.

Directions. Step 1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.

Step 2. Place sweet potato and bacon on the prepared baking sheet. Step 3. Bake in the preheated oven for 20 minutes; flip sweet potato and bacon. Bake until.

Ingredients. 1 cup sweet potato puree. 1 cup s oat flour. ½ cup cornmeal. 2 tbsp s tapioca flour.

2 tsp s baking powder. 1 tsp baking soda. 1 tsp lemon juice. ¼ tsp salt.

1/3 cup non-dairy milk. 1 tsp coconut aminos (or soy sauce/tamari). Preheat oven to 350 F. In electric mixer add brown sugar, vanilla, coconut oil, eggs, sweet potato and cinnamon and mix until incorporated.

Add baking powder, baking soda, salt, flour and mix. In a greased muffin pan, use an ice cream scooper and add muffin. Beat the mashed sweet potato, eggs, olive oil and salt together in a large mixing bowl until well combined.

Stir through the chopped spring onion. Add the oat flour. Ingredients.

1/2 cup cooked mashed sweet sweet potato or canned puree, excess water drained. 4 eggs. 1/4 cup organic coconut oil melted and cooled.

1 tsp pure maple syrup. 1 Tbsp raw apple cider vinegar. 1 cup + 5 Tbsp blanched almond flour. 3 Tbsp coconut flour. 1/4 cup tapioca starch.

1 tsp baking. Sweet Potato Muffins Not too sweet but rich enough for breakfast, these sweet potato muffins are a close cousin to the beloved pumpkin spice muffin. A blend of cinnamon, nutmeg, cloves, and ginger spices fills these muffins with the best flavors of fall. Begin by baking sweet potatoes until their insides are very soft.

Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli. Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary.

Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned.

List of related literature:

Variations: Sprinkle muffins with sugar or sugar and cinnamon before baking or add 1/2 cup raisins, currants, or floured blueberries to the batter.

“Edible and Useful Plants of California” by Charlotte Bringle Clarke
from Edible and Useful Plants of California
by Charlotte Bringle Clarke
University of California Press, 1978

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

While muffins are baking, mix 1 teaspoon grated lemon zest or grated fresh ginger and ½ cup sugar in small bowl and set aside.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Lay the sweet potato slices on the prepared sheet in a single layer, spray the tops with cooking spray, and sprinkle with salt to taste.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Mix the cinnamon and sugar for the topping, and sprinkle it over the blueberries on top of the muffins.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

This recipe produces a firmer finished product with much more flavor — a definite improvement over store-bought sweet potatoes from a can.

“Canning and Preserving For Dummies” by Amelia Jeanroy, Karen Ward
from Canning and Preserving For Dummies
by Amelia Jeanroy, Karen Ward
Wiley, 2009

Arrange the sweet potato slices on a baking tray (cookie sheet), drizzle with the olive oil and bake for 20 minutes, until tender.

“Honestly Healthy: Eat with your body in mind, the alkaline way” by Natasha Corrett, Vicki Edgson, Lisa Linder
from Honestly Healthy: Eat with your body in mind, the alkaline way
by Natasha Corrett, Vicki Edgson, Lisa Linder
Jacqui Small LLP, 2013

Since you’re baking sweet potatoes anyway, why not bake a couple of extras and use them to thicken soups or stews or for making muffins or quick breads.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

Spread mixture evenly over warm English muffin halves, top with tomato slices, and arrange on rimmed baking sheet.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Toss blueberries with remaining 1 tablespoon flour, and gently fold into batter.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • Where I am at, not getting any orange sweet potato which I prefer. Have you ever tried the white sweet potato? Wondering if I should try it with the white one that is all I have

  • Hi there. I recently came across this recipe and I feel inspired to make it. But I have one question: can oatmeal be replaced with some other gluten free flour (since it’s still controversial whether its proteins cause a gluten like immune reaction or not)?

  • Looks amazing! Can I substitute the sweet potatoes with pumpkin or a mixture of pumpkin and regular potatoes? Sweet potatoes are a bit expensive where I live:/

  • Followed the recipe & it didn’t cook through at all, even after leaving it for an hour it was still batter mush.
    Very disappointed, don’t waste your time.

  • They look sooooo good Natalie, I was waiting for the part you opened up the insides, hahaha! DROOLING! I love fresh thyme, and I bet the smell was divine!

  • More savory recipes! Your recipes are good, I don’t know how you don’t have more subscribers. The part where you opened the muffin was amazing. Maybe the next video could be a deep dish pizza or quiche…? Just shooting some ideas. By the way, you’ve built up some awesome editing skills:-]

  • Oh my gosh �� I can’t wait to try this!! And you are duch a huge inspiration for me when it comes to shooting and editing! Your videos are always so good quality ��

  • thats great would you say baking is equivalent to cooking rice and have you heard that you can make that in a rice cooker, because i’ve owned one for a while and just started experimenting with it

  • First off, yay that sounds really good. I love savoury muffins! Also, can you do a behind the scenes of your videos by any chance? Your lighting is always flawless and I NEED TO KNOW HOW YOU DO IT.

  • Anyone know what that peanut butter looking thing is at the end of the video?
    That is, what’s put on top of the muffin batter before baking?