PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
SWEET-POTATO MUFFINS
Delicious muffins that are a little bit different than you'd expect.
Provided by jen
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
- Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
- Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
- Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g
DELICIOUS SWEET POTATO MUFFINS
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Provided by Diana Moutsopoulos
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g
SIMPLE SWEET POTATO OR PUMPKIN MUFFINS (LOW CALORIE)
Make and share this Simple Sweet Potato or Pumpkin Muffins (Low Calorie) recipe from Food.com.
Provided by chungry1
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- mix wet ingredients.
- mix dry ingredients.
- combine wet and dry ingredients until just mixed.
- put into lined or greased muffin tin.
- bake for 15-20 minutes until toothpick comes out clean.
Nutrition Facts : Calories 62.1, Fat 0.3, SaturatedFat 0.1, Sodium 195.5, Carbohydrate 13.6, Fiber 2.4, Sugar 0.6, Protein 2.2
EASY SWEET POTATO (OR PUMPKIN) MUFFINS (WITHOUT A MIX!)
We had a bumper crop of sweet potatoes, so I cooked and mashed a LOT of it...Then couldn't figure out what to do with it all. But this recipe solved that, since my family now wants it a LOT! It's VERY easy and forgiving, so feel free to substitute various flours, sweeteners, use more or less sweet potato (even canned!) or substitute pumpkin, spice it as you like, and use other add-ins, like chocolate chips or cranberries. Note that if you add a dried fruit, mix it with the wet ingredients. If you add something moist, like blueberries or chocolate chips, mix them with the dry ingredients. These are great to freeze, too. ENJOY!
Provided by GinaStudySmart
Categories Quick Breads
Time 40m
Yield 12-16 Muffins, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dry ingredients together.
- Whisk wet ingredients together.
- Stir raisins into wet ingredients. (If you use blueberries or nuts, stir them into the dry ingredients.).
- Combine wet and dry ingredients.
- Do NOT over mix!
- Scoop into prepared (either greased or lined) muffin tins.
- Combine topping ingredients.
- Sprinkle over muffins.
- Bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 227.6, Fat 10, SaturatedFat 1.5, Cholesterol 1.4, Sodium 289.2, Carbohydrate 33.8, Fiber 3.4, Sugar 14.4, Protein 3.4
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