Mini Sweet Potato Muffins Recipes

SWEET-POTATO MUFFINS

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.

MINI SWEET POTATO MUFFINS

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.

MINI SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
• Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
• Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

SWEET POTATO MINI CAKES

Steps:

• In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.

HEALTHY SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
• Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

SWEET POTATO BANANA MUFFINS

Steps:

• Well grease 2 dozen muffin tins.
• In a medium bowl, combine flour,sugar,baking powder,allspice,salt.
• In a large bowl, combine potatoes,melted butter bananas,eggs and milk, blend well.
• Add to flour mixture and stir,add pecans and stir just till blended.
• Fill cups 2/3 full.
• Bake 400 for 20 minutes.

SWEET POTATO MUFFINS

Steps:

• Heat oven to 350.
• In a bowl beat butter, until creamy. Beat in sugars until light and fluffly.Beat in egg 1 at a time, then the milk, vanilla, and potatoes (batter might look curdled). In separate bowl, have your child whisk together flour, baking soda, salt, and spices. Beat together wet and dry mixture till combined. Grease muffin tin and fill halfway with batter. Sprinkle with cinnamon sugar. Bake 18 mniutes (14 minutes for mini muffins), until a toothpick comes out clean.