Sunday, January 17, 2016

Sweet Potato Mini Muffins


Muffins or 2 loaves either


RECIPE.
I made 22 MINI muffins instead of 2 loaves.
Regular size Muffins..approx 12.

I prefer use UNBLEACHED White Spelt flour or a 50/50 blend of Wheat/Spelt

2 cups all-purpose flour
1/2 teaspoon salt
1 and 1/2 tsp baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 1/2 teaspoon cinnamon
1 teaspoon ground nutmeg
1 3/4 cups sugar

1-1/2 sticks (3/4 cup) vegan shortening, softened
1/4 C hot water , add 1 heaping TBS flax meal.
.set aside to thicken ( as egg sub)
1 15-ounce can 100% pumpkin puree ) or Sweet Potato Puree)
Optional: 2-3 tsp Vanilla Extract , best for muffin style)

Preheat oven to 325 degrees.
Oil or Parchment paper line two 8 ½” x 4 ½” loaf pans.

Combine flour, salt, baking powder, baking soda, and spices in a bowl.
use a whisk to mix well and set aside.
In large bowl of an electric mixer/or hand mixer
blend vegan margarine and sugar until just blended.
Add Flax Meal/warm water mixture.
Continue blending until very light and fluffy, a few minutes.
Blend in pumpkin.
Blend flour mixture into wet ingredients
Split batter evenly between 2 loaf pans.
bake for 65 – 75 minutes
Let loaves cool ..if you can : )

Muffin Frosting:

2 TBSP Vegan Shortening or Earth Balance Spread.
1 TBSP Rice, Soy, or Almond Beverage

With mixer slowly add Powdered sugar until you achieve a thick frosting.

To this you can add Orange, Almond or another flavor Oil by the drop to taste.

I may try Marshamallow flavoring next time.