SWEET POTATO MUFFINS WITH CHINESE FIVE SPICE
made with
Sweet Potato Muffins With Chinese Five Spice Powder RawSpiceBar INGREDIENTS 1 large sweet potato 1/2 c. extra virgin olive oil 1/2 c. unsweetened almond milk 3/4 c. maple syrup, plus 2 extra tbsp for brushing the muffins 1 tsp vanilla extract 2 c. gluten-free flour 2 tsp baking powder 2 tsp baking soda 1 tbsp RawSpiceBar’s Chinese Five Spice Powder Kosher salt, to taste
DIRECTIONS 1. Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft, about 1 hour. Set the sweet potato aside until it’s completely cooled. 2. Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup, and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, Chinese five spice powder, and salt. Fold the dry ingredients into the wet ingredients. 3. Line a 12-cup muffin tin with paper liners and evenly distribute the batter among
the cups. 4. Bake for 20-25 minutes or until a toothpick comes out clean. Brush the tops with made with the extra maple syrup during the last 5 minutes of baking. 5. Let the muffins cool before serving.