 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup, cubes | Sweet potato boiled in skin, mashed | 2 2/3 | tablespoons | applesauce | 1 1/3 | tablespoons | extra virgin olive oil | 2 2/3 | tablespoons | white sugar | 1/4 | cup, unpacked | brown sugar | 1/3 | cup | wheat flour, wholewheat | 2 3/4 | tablespoons | oats, old-fashioned rolled | 2 2/3 | tablespoons | Oat bran, raw | 1 1/8 | tablespoons | flax seeds, ground | 7/8 | teaspoon | baking powder | 1/2 | teaspoon | baking soda | 2 1/2 | dash | salt | 1/4 | tablespoon | cinnamon, ground | 1/3 | teaspoon | Pure vanilla extract | 1/8 | teaspoon | almond extract | 1 1/3 | tablespoons | Milk 2% | 1 1/8 | ozs (approx 60 pcs) | semisweet chocolate chips |
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Steps
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Sequence
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Step
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| | 1 | Boil sweet potatoes in the skin until tender. Preheat oven to 330. | | 2 | Let potatoes cool, then mash. Mix applesauce and oil, then blend in the sugars. | | 3 | In a separate bowl, mix all dry ingredients. Then slowly blend the dry to the moist, gently stirring. | | 4 | Add vanilla, almond extract, and milk and blend well. | | 5 | Mix in chocolate chips. | | 6 | Spoon mixture into muffin tin or stoneware and bake for 35 minutes on the middle rack. This will prevent drying. | | 7 | Enjoy piping hot or cool. Store covered. |
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