Spicy Cheddar Sweet Potato Muffins Recipes

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SPICY SWEET POTATO MUFFINS



Spicy Sweet Potato Muffins image

I found this in "Favorite Brand Names: Gifts From the Kitchen" cookbook and I am posting for safekeeping. I will update and post any tweaks once I make it. (Original recipe called for all purpose flour, but I changed it since I will be using whole wheat)

Provided by PSU Lioness

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1/3 cup plus 2 tbsp packed brown sugar, divided
2 teaspoons ground cinnamon, divided
1 1/2 cups whole wheat flour (original recipe called for all-purpose)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 cup mashed sweet potatoes, cooked or 1 cup mashed sweet potatoes, cannned
3/4 cup buttermilk
1/4 cup vegetable oil
1 egg, beaten

Steps:

  • Preheat oven to 425. Grease 12 standard (2.5") muffin cups.
  • Combine 2 Tbsp brown sugar and 1 tsp cinnamon in a small bowl; set aside.
  • Sift flour, baking powder, remaining 1 tsp cinnamon, salt, baking soda and allspice into large bowl. Stir in remaining 1/3 c brown sugar.
  • Combine sweet potatoes, buttermilk, oil and egg in medium bowl. Stir buttermilk mixture into dry ingredients just until moistened.
  • Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle each muffin with 1/2 tsp cinamon mixture.
  • Bake 14-16 minutes or until toothpick inserted into centers comes out clean.

Nutrition Facts : Calories 148.9, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.1, Sodium 305.9, Carbohydrate 23, Fiber 2.5, Sugar 8.3, Protein 3.4

CHEF JOHN'S SWEET POTATO MUFFINS



Chef John's Sweet Potato Muffins image

Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 16

non-stick cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground ginger
1 pinch freshly grated nutmeg
4 large eggs
1 ½ cups white sugar
½ cup light brown sugar
1 cup vegetable oil
¼ cup melted butter
2 cups mashed sweet potato (yams)
1 cup chopped pecans, plus more for topping
2 teaspoons demerara sugar for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
  • Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
  • In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
  • Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
  • Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g

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