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
SWEET POTATO MUFFINS
Make and share this Sweet Potato Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and grease a muffin pan.
- Combine 1 3/4 cups flour, baking soda, cinnamon and salt in a large bowl.
- In another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended.
- Make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened.
- Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture.
- Fill muffin tins to 3/4 full and bake for 27-30 minutes.
- Remove from pans immediately and cool on wire racks.
- (Alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).
Nutrition Facts : Calories 250.3, Fat 9, SaturatedFat 1.2, Cholesterol 23.5, Sodium 127.6, Carbohydrate 41, Fiber 2.3, Sugar 24.6, Protein 3.1
SPICED SWEET POTATO MUFFINS
Minced gingerroot and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. -Susan Bracken, State College, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, 1 cup sugar, orange zest, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter. , Bake at 400° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 347mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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
BREAKFAST SAUSAGE & SWEET POTATO MUFFINS
What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning in these slightly savory, slightly sweet muffins. The sausage adds interest and the mashed sweet potato lends delightful texture to every bite. -Diane Roark, Conway, Arkansas
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 17g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY SWEET POTATO MUFFINS RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, medium white onion, garlic, fresh rosemary, kosher salt, black pepper, nonstick cooking spray, whole wheat flour, baking powder, baking soda, sugar, large eggs, buttermilk, unsalted butter
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the cooled sweet potato mixture to the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams
Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
SOUTHERN SWEET POTATO MUFFINS
Number Of Ingredients 16
Steps:
- 1. Combine the 1/4 cup flour and brown sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Set aside for topping.2. Stir together flours, granulated sugar, baking powder, salt and spices. Set aside.3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and apple juice. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in sweet potato. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle muffins with topping.4. Bake at 400°F about 25 minutes or until golden brown. Serve warm.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE SWEET POTATO MUFFINS (LOUISIANA)
Make and share this Pineapple Sweet Potato Muffins (Louisiana) recipe from Food.com.
Provided by Sydney Mike
Categories Quick Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, combine sweet potatoes, pineapple, orange zest, eggs & sugar, stirring until well combined, then stir in walnuts.
- In a large bowl, whisk together the flour, baking powder, baking soda & salt, then pour wet ingredients into the dry ingredients & fold until dry ingredients are JUST moistened.
- Spray muffin tins with nonstick cooking spray, then spoon 1/4 cup of the batter into each cup, & if there isn't enough batter, put a small amount of water in the empty cups.
- Bake 16-20 minutes, then cool slightly & serve.
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4/5 (4)Total Time 2 hrs 30 mins
- Preheat oven to 425°F. Wash and dry the outside of each sweet potato thoroughly. Wrap in aluminum foil and place on an aluminum foil lined baking sheet for 1 1/2 hours. Allow to cool before discarding the potato skins and mashing the flesh in a bowl. Measure out 1 3/4 cup of the mashed sweet potatoes and set aside; discard any additional mashed sweet potato.
- In a medium sized bowl, whisk together flour, spices, baking powder, baking soda, and salt. In a large mixing bowl, whisk together sugar, eggs, oil, and milk until well combined. Add reserved mashed sweet potato and whisk until throughly incorporated into liquid ingredients. Add dry ingredients and stir until just incorporated and no pockets of flour remain.
- Divide batter among muffin cups by filling each muffin cup about two-thirds full. Bake until a toothpick inserted comes out clean and the tops have gained a little color, about 25 minutes.
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