When I have a few left over sweet potatoes I use them in the batter because that makes it moist.
These muffins will please anyone that eats!
Using sweet potato gives the muffin a nice texture and density. It also adds plenty of flavor. I like to kept things simple so I just use a few basic ingredients to make these perfect!
Sweet potatoes grow underground as a tuber. They are usually orange, but you can get white or purple sweet potatoes as well. They are primarily carbohydrates with a moderate glycemic index so it is best to eat them with a fat and protein.
Sweet potatoes are high in anti-oxidants like vitamin C and beta carotene (which can be converted to vitamin A). There are also B vitamins and minerals such as calcium, magnesium, phosphorus and potassium. They also contain other plant phenols such as chlorogenic acid, anthocyanins and coumarins. These compounds are powerful anti-oxidants that protect against free radical damage to cells and protect us from environmental stresses. The stronger the color, the greater the anti-oxidant strength.
Sweet potatoes have a good amount of fiber, (a medium-sized sweet potato containing 3.8 grams), both soluble and insoluble fiber as well as resistant starch. The resistant starch can be increased if the potatoes are left to cool off and eaten cold. We know that resistant starch is very important because it is a favorite food for our microbiome or gut bacteria.
Be sure to add fat to your sweet potato because that will increase absorption of the minerals.
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