AuthorBiteSized
DifficultyIntermediate

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Yields12 Servings
Total Time1 hr












1

Lay the kamote pieces in a baking sheet lined with baking paper and sprinkle with brown sugar. Bake at 200 degrees Celsius for 10 – 15 minutes.

2

In a blender, combine grated carrots, kamote slices, eggs, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

3

In a large bowl, sift together flour, baking powder, and cinnamon powder. Add malunggay leaves and mix together until well combined and everything is evenly distributed.

4

Gradually mix in the wet mixture until a sticky batter. Fold in chocolate chips.

5

Scoop out portioned batter into a muffin tin with liners. Bake in an oven pre-heated to 190 degrees Celsius for 30 – 40 minutes.

Ingredients













Directions

1

Lay the kamote pieces in a baking sheet lined with baking paper and sprinkle with brown sugar. Bake at 200 degrees Celsius for 10 – 15 minutes.

2

In a blender, combine grated carrots, kamote slices, eggs, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

3

In a large bowl, sift together flour, baking powder, and cinnamon powder. Add malunggay leaves and mix together until well combined and everything is evenly distributed.

4

Gradually mix in the wet mixture until a sticky batter. Fold in chocolate chips.

5

Scoop out portioned batter into a muffin tin with liners. Bake in an oven pre-heated to 190 degrees Celsius for 30 – 40 minutes.

Notes

Choco Veggie Muffins