Southern Sweet Tater 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.

SOUTHERN SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
• In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
• Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

SWEET POTATO-CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned.

SWEET POTATO MUFFINS

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).

SOUTHERN SWEET POTATO MUFFINS

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.

SOUTHERN SWEET 'TATER MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Sift first four ingredients in a bowl. Combine eggs and next four ingredients in another bowl and mix well.
• Mix sweet potato mixture and dry ingredients together.
• Dust pecans and dates with the 1/4 cup flour then add to muffin mixture. (This keeps them from falling to the bottom of the muffin).
• Grease muffin tins or line with cupcake/muffin liners.
• Bake for 27-30 minutes.