SPICY SWEET POTATO MUFFINS
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
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
BEST SWEET POTATO MUFFINS
What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!).
Provided by cookiemommy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
- Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 46.1 g, Cholesterol 31.5 mg, Fat 7.6 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 188.8 mg, Sugar 27.1 g
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