Not-who-you-think (sanguineempathy) wrote in vegancooking,

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Oatmeal Sweet Potato Muffins

I veganized This recipe over the weekend and they came out pretty good.

I used fresh baked sweet potatoes & substituted 1 Ener-G Egg and used Rice Milk and added more Nutmeg, left out Cinnamon as I'm allergic.

Oatmeal Sweet Potato Muffins

1 cup old fashioned oatmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (or other spice)
1/2 teaspoon ground nutmeg
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
3/4 cup firmly packed light brown sugar
1/3 cup canola oil
1/4 cup rice milk
1 Ener- G Egg
1 teaspoon vanilla extract
Crumble Topping (recipe follows)

Preheat oven to 400*F.

In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg.
In another bowl, combine sweet potatoes, brown sugar, oil, milk, egg and vanilla. Add sweet potato mixture to flour mixture and mix until just moistened.
Fill greased muffin tins 3/4 full. Sprinkle with Crumble Topping.

Bake 15 to 20 minutes.
Makes 14 muffins. (orig recipe says 18 but I found it there was batter for just a few over a doz.)

Crumble Topping

1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon light soy margarine, melted
1 teaspoon vanilla extract
In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in margarine and vanilla until crumbly.

Per serving: CAL 158.7 (29% from fat); FAT 5.207g; PROTEIN 2.343g; CARB 26g; CHOL 11.84mg; SODIUM 81mg

I thought they came out pretty well. I think I'd add more margarine and not melt as much so crumble topping would be more chunky next time...seemed kinda dry.

Still Tasty tho' :)
Tags: breakfast foods-muffins, vegetables-sweet potatoes/yams
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