Sweet Potato Apple Cookie Muffins Recipe 455

APPLE SWEET POTATO MUFFINS

Steps:

• Preheat you oven to 350℉ and line a muffin tin with 12 liners. Set aside.
• In your blender, combine everything except apples. Blend until you have a smooth batter and everything is incorporated. If you don not have a high-speed blender. Blend dry ingredients first until oats are broken down to a flour-like consistency. Then add remaining ingredients (except) and blend again. This will help to break down oats easier and give your muffin a better texture.
• Fold in finely chopped apples.
• Portion out between the prepared muffin cups. Top with a few thin slices of apple if you like for decoration.
• Bake for 20-25 minutes.
• Allow muffins to cool for 20 minutes before enjoying.
• Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.

SWEET POTATO APPLE COOKIE MUFFINS RECIPE - (4.5/5)

Steps:

• 1. Boil the sweet potato, peel and puree it. You can use some of the milk to help the puree go more smoothly. Stick it in the fridge to cool while you do other things, like dicing the apple. Or use canned sweet potato puree. 2. Preheat oven to 400 degrees. Prepare baking sheets or muffin tins with either parchment paper or cooking spray, dust with flour if you like. 3. Combine dry ingredients and transfer a few tablespoons to your bowl of diced apples. Giving them a thin covering of the mix helps them not sink to the bottom while baking. 4. Add the diced butter to the dry ingredients, the butter should be cold. Cut the butter into the mix with a fork, pastry cutter or two knives. Do this until you have pea sized chunks. 5. Add about 1 cup of the cold sweet potato puree into the mix. 6. Slowly add the milk to the mix. Add a little at a time so you don't end up with runny batter. You want to be able drop a spoonful onto a baking sheet without it running everywhere. 7. Mix in the apples. 8. Drop large spoonfuls of batter onto a baking sheet for cookies, or fill muffin tins. 9. Bake for 15-20 minutes until the edges are slightly brown. 10. While these are baking, make a drizzle for the cookies. Mix a couple tablespoons of brown sugar with about 1-2 teaspoons of cinnamon, 1/2 tablespoon of milk and a tiny bit of vanilla extract. It should be thick. 11. Drizzle the glaze on the cookies or muffins after you take them out of the oven. Try to eat only one. Then go for a run while the others cool and freeze them.

SWEET POTATO APPLE MUFFINS

Steps:

• Grease each cup of a standard 12 cup muffin tin and set aside. Preheat oven to 400 degrees Fahrenheit.
• Combine all of the dry ingredients in a large bowl and mix well.
• In a separate bowl, combine yogurt, egg, honey, oil, and sweet potato. Beat until smooth.
• Make a well in the center of the dry ingredients and pour in the wet mixture. Stir wet and dry mixtures together, being careful to not over stir. Gently fold in the chopped apples
• In a small bowl, stir together the streusel ingredients.
• Fill the prepared muffin tin cups 2/3 full. Sprinkle each muffin with a heaping teaspoon of streusel topping. Bake 15 to 20 minutes, or until muffins are golden and spring back when touched. Cool on wire rack and serve warm.

APPLE CINNAMON SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt, and apples.
• In another bowl combine sweet potatoes, egg, egg whites, oil, and yogurt. Add sweet potato mixture to flour mixture and stir all ingredients until just mixed.
• Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin.
• Bake for 20 to 25 minutes or until done.

SWEET POTATO APPLE MUFFINS

Steps:

• Preheat oven to 325 degrees celsius.
• Steam sweet potatoes until soft. Mash until consistent.
• Meanwhile, cook apples in a saucepan and just enough water to cover the bottom of the saucepan, until the water has all but evaporated. Mash or process the apples.
• In a large bowl, combine the mashed sweet potatoes with the baking soda, baking powder, and flour. If the dough is too dry, add a bit of milk.
• In a separate bowl, whisk together the eggs, sugar, apples, and vanilla, until consistent.
• Gradually add the egg mixture to the the sweet potato mixture, and whisk together.
• Pour batter into greased muffin tray, and bake for 20-25 minutes, until a toothpick inserted comes out clean.
• Enjoy!

SWEET POTATO MUFFINS

Steps:

• In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

SPICED SWEET POTATO MUFFINS

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.

DELICIOUS SWEET POTATO MUFFINS

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.