Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, November 30, 2010

Texas Governor's Mansion Sweet Potato Muffins.

I actually remember the very first time my Mom made these muffins. I was home from college, sitting on the bench at the kitchen table in our old house, entranced by the smell of these things... bit into it and thought... I told her they were awesome and she said she found the recipe in the paper and they were served at the Texas Governor's Mansion. If they were good enough for George W., they were good enough for me. I think I ate 4 of them. Good thing my brothers weren't there and there were 4 to be had.

I thought about them the other day and was bummed that the original recipe called for buttermilk, egg and oil. That didn't discourage when I remembered how I can sour even soy or almond milk with a little bit of apple cider (or lemon juice) like I do in Our Favorite Cupcakes. The egg I have already experimented on with flaxseed. I did use coconut oil, because of all my reading with GreenSmoothieGirl.

Now it is on.

They were amazing... and really took me back to that kitchen bench. Yum. You don't have to love sweet potatoes to think these are awesome. Even Shayne liked them - and he hates sweet potatoes. (Although I think I'm slowly breaking him of that hatred)

I did all my calculations doubling the batch. Just do it and freeze half. There's nothing like pulling out some already to eat muffins out of the freezer for a snack, lunches or another dinner.

4 cups whole wheat flour
4 teaspoons + 1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon cloves
2 cups almond milk
2 tablespoons apple cider vinegar
4 tablespoons flax meal
6 tablespoons water
1/3 cup maple syrup
1/2 cup maple sugar
1/2 cup coconut oil
1/2 cup applesauce
4 cups sweet potato, shredded & lightly packed

Preheat oven to 350*.

Sift in a bowl together the flour, baking powder (4 teaspoons), baking soda, salt and cloves. Set aside.

In a small measuring cup combine almond milk and apple cider vinegar, set aside for 5 minutes.

In a small bowl mix and let congeal the flax meal, baking powder and water.

Add all wet ingredients; milk mixture, flax mixture, maple syrup, maple sugar, coconut oil and applesauce. Combine with dry ingredients and fold in the shredded sweet potatoes.

Fill in lightly sprayed muffin tins and bake at 350* for 20 minutes. Make sure they're cooked through by inserting a fork. I like it better then a toothpick because there's more prongs so it tests more of it :). Without any egg, it takes a little longer for them to set. Cool in tins.


  1. Hello - I love your blog! It's amazing.

    I am dying to make these muffins. How many sweet potatoes did you use? Also, did you use cinnamon?

    Thanks - Megan

    P.S. I am Natalie Thompson's sister. I've been wanting to "veganize" for awhile now. I just haven't been able to find really good tasting meals, until she told me about this blog. All your dinners are delicious. Thank you so much.

  2. Hi Megan! I'm totally excited that this blog is being put to good use by one more person!! I'm SO happy to share what I have found!

    Sorry, 'minor' detail leaving out how much sweet potato! And nope, no cinnamon. Trust me, you won't need it.

    And PLEASE leave comments after you've tried something... totally makes me feel good and more credible. ;)

    Happy Veganizing!!

  3. Yum! I didn't have any maple sugar, but these turned out delish with a honey/agave mixture instead. Another great recipe! Thanks Lady!


Let me know what you thought if you've bitten one of my bites!