Ann Romneys Sweet Potato Muffins Recipes
SWEET POTATO MUFFINS
Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.-Diane Vick, Wilson, North Carolina
Provided by Taste of Home
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 217 calories, Fat 12g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ANN ROMNEY'S SWEET POTATO MUFFINS RECIPE
Provided by tru21
Number Of Ingredients 11
Steps:
- For the Muffins: Preheat oven to 375 degrees F. Grease or spray a 12-cup muffin tin. Cream the butter and the sugar, add eggs, and beat. Add the cooked, mashed sweet potatoes. In a separate bowl, combine flour, baking powder, salt, and cinnamon. Add gradually to creamed mixture, alternating with milk. End with dry ingredients. Do not overmix; batter should be lumpy. Fill muffin tins to 2/3 full. Sprinkle batter with sugared walnuts and top each filled cup with 1teaspoon brown sugar, if desired. Bake 20 to 23 minutes. For the Sugared Walnuts: Place 1 cup chopped walnut pieces and 3 tablespoons sugar in a 9-inch nonstick skillet over medium heat. Cook, stirring constantly, until sugar is dissolved and walnuts start to caramelize.
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