Sweet Potato and Nutmeg Muffins

Be the Baker

Base: Quaker Oatmeal Muffin mix (comes in a bag)

Follow instructions on bag, but before adding the egg, use the following instead of water:

  • Put heavy cream in a microwave-safe container at about half the value it calls for of water.
  • Add spoonfulls of canned sweet potato chunks until there is 3/4 cup total, and a small shredded carrot.  (You can adjust the ratio to your preference- if you want the muffins more moist, use more cream than carrot and sweet potato, if you want the sweet potato flavor to be stronger, use more sweet potato.)
  • Put the cream and potato mix into the microwave for about a minute, then stir, then put back in the microwave for a minute and repeat until mixture is completely combined and smooth.  Add 1 Tablespoon of nutmeg.

Then add the mixture and the egg to the dry package and proceed as per the…

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