Simple Okinawan Sweet Potato Muffins
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Breakfast & Dessert
Make delicious ʻuala (sweet potato) muffins with this simple recipe. This dairy-free muffin is treat for breakfast or dessert! And the kids will love it too.Author:
Chef Mark Noguchi
16 oz ʻuala (peeled and steamed), mashed
1 box of white or yellow cake mix
1 can coconut milk
3 egg whites
Preheat oven according to directions on the box.
Line 24 muffin tins with paper liners or grease well.
Mash cooked ʻuala well.
Whisk ʻuala with the coconut milk and eggs until well blended.
Add mixture to the dry cake mix and combine well.
Pour into muffin tins and bake for 12-17 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and enjoy!