 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/8 | sweetpotato, 5" long | Sweet potato boiled in skin, mashed | 1/2 | tablespoon | applesauce | 2/3 | teaspoon | extra virgin olive oil | 1/2 | tablespoon | white sugar | 2/3 | tablespoon | brown sugar | 7/8 | tablespoon | wheat flour, wholewheat | 1/2 | tablespoon | oats, old-fashioned rolled | 1/2 | tablespoon | Oat bran, raw | 2/3 | teaspoon | flax seeds, ground | 1/8 | teaspoon | baking powder | 1/8 | teaspoon | baking soda | 1/2 | dash | salt | 1/8 | teaspoon | cinnamon, ground | 1/8 | teaspoon | Pure vanilla extract | 1/8 | teaspoon | almond extract | 2/3 | teaspoon | Milk 2% | 1/8 | oz (approx 60 pcs) | semisweet chocolate chips |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 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. |
|