Morning Glory Muffin Recipe from Woodstock Granola

By Renee Howe at Woodstock Granola

One of my all time favorite muffins is the Morning Glory Muffin. I came up with a version that includes the highly nutritious sweet potato. Moist and delicious. Enjoy!

Morning Glory Sweet Potato Muffins

Featuring Yummy Yammy of Norwich, Vermont.

Ingredients:

2 1/4 c. all purpose flour
1 c. sugar
1 T. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 c. canola oil
1 tsp. vanilla extract
1 (12oz.) jar of Yummy Yammy Sweet Potato Sassy Honey Lemon Ginger Dip
1/2 c. shredded unsweetened coconut
3/4 c. raisins
1 large apple, peeled and shredded
2 c. shredded carrots
1/2 c. chopped walnuts
Woodstock Maple Vanilla Almond Granola
Preheat oven to 350 degrees. Grease muffin tins or use liners. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. In a large mixing bowl combine eggs, oil, vanilla, and sweet potato dip. Add coconut, raisins, apple, carrots, and walnuts. Blend well. Add dry mixture last combing until evenly incorporated. Scoop batter into muffin cups to the brim. Sprinkle with granola, put into oven, and bake for 35 minutes. Makes 18 muffins.

Please visit www.yummyyammy.com for more information about artisan Lisa Johnson, where she’s from, and her full line up of products.

Woodstock Granola
P.O. Box 771
819Pomfret Road
Woodstock, Vermont 05091
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