Sweet Potato Casserole with Summerhill Goat Milk
Sweeten up your Thanksgiving dinner table with a toasted-marshmallow covered sweet potato casserole, made with Summerhill Goat Milk and glazed pecans for extra richness and flavor!
Ingredients
- 2 ¾ cup oat flour*
- ½ cup Summerhill Goat Milk
- 1 cup pumpkin puree
- 2 large eggs
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- ¾ cup maple syrup or honey
- ¾ cup chocolate chips
How to Make Pumpkin Goat Milk Muffins
Step 1
Preheat the oven to 375° F. Line a muffin tin with muffin liners or spray with cooking spray.
Step 2
*To make oat flour, in a high power blender or food processor, grind about 3 cups of oats until a flour-like consistency is reached. You’ll need 2 ¾ cups of oat flour.
Step 3
Add baking powder, pumpkin pie spice and salt to the bowl. Mix well and set aside.
Step 4
In a large bowl, combine pumpkin puree, eggs, goat milk and maple syrup. Mix until well combined.
Step 5
Slowly add in dry ingredients and mix until well combined. Fold in chocolate chips, reserving some for the tops of muffins.
Step 6
Pour mixture evenly into the muffin tin (makes 12 muffins). Add remaining chocolate chips on top.
Step 7
Bake in the preheated oven for about 16- 18 minutes, until a knife inserted in the center of the muffins comes out clean.
Let cool for a few minutes before serving.
Adapted from recipe from Sammi Haber Brondo.
