Ube (OOO-BEY) is a purple yam with greyish-brown skin and purple flesh, and becomes soft like a potato when cooked. It is truly a superfood. Only 1/2 cup of this purple yam packs 40% of your daily needs for Vitamin C! In case you didn't know, Vitamin C is essential in iron absorption and boosting immunity. Ube is often used in Filipino desserts due to its natural sweetness.
These are my favorite Ube Muffins. They are super soft and moist with a touch of sweetness.
- 2 Small Purple Yams
- 2 Eggs (room temperature)
- 1/3 c Sugar
- 1/2 c Organic Canola Oil
- 1/2 c Milk (room temperature)
- 1 tsp Vanilla
- 1 3/4 c All-Purpose Flour
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Organic Old-Fashioned Oats
- Peel, cut and boil yams in a saucepan filled with water that just covers the yams. Boil until tender ~15 minutes. Drain, mash and allow to cool.
- Preheat oven to 400 degrees and coat muffin tin with nonstick spray. In a large bowl, whisk together flour, nutmeg, cinnamon, baking powder and salt.
- In a separate bowl, whisk together eggs, sugar and oil. Blend in milk and vanilla.
- Add mashed purple yams to egg mixture and whisk until combined.
- Add to dry ingredients, using a spatula to mix in.
- Using a large cookie scoop, scoop batter into muffin pan.
- Sprinkle on oats and bake for 22-24 minutes. Cool in pan for 5 minutes before moving to wire rack to cool.