SWEET POTATO MUFFINS WITH PECAN STREUSEL
Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
- Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
- Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 205.3 mg, Sugar 14.7 g
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 breezermom
Categories Quick Breads
Time 30m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 20
Steps:
- Muffins:.
- Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
- Combine sweet potato and the next 5 ingredients; stir well. Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened. Stir in 1/3 cup of the chopped pecans.
- Spoon the batter into greased and floured muffin pans, filling three-fourths full. Sprinkle topping evenly over the batter. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately.
- Topping:.
- Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl. Stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Top the muffins with the mixture before baking.
Nutrition Facts : Calories 250, Fat 12.9, SaturatedFat 3.2, Cholesterol 19, Sodium 160.8, Carbohydrate 30.2, Fiber 2.3, Sugar 12.4, Protein 4.4
MINI SWEET POTATO MUFFINS
I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. -Meredith Hedeen, New Kensington, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
STREUSEL SWEET POTATOES
"When I was visiting my husband's family in North Carolina, I sampled this wonderful Southern specialty," recounts Marilyn Hallman of Mt. Prospect, Illinois. A sugary pecan topping sweetened the comforting creation spiced with cinnamon and nutmeg.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 740 calories, Fat 32g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 263mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 6g fiber), Protein 10g protein.
SWEET POTATO STREUSEL MUFFINS
These are wonderful anytime but especially in the Fall! Canned pumpkin (not pumpkin pie mix) can be substituted for the sweet potato if you like.
Provided by mailbelle
Categories Quick Breads
Time 45m
Yield 15 muffins
Number Of Ingredients 14
Steps:
- Heat oven 400 degrees. Spray 15 regular-size muffin cups with nonstick cooking spray.
- In medium bowl, mix flour, cornmeal, sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
- In another medium bowl, beat eggs slightly. Add sweet potato, milk and oil; blend well. Add to dry ingredients all at once; stir just until dry particles are moistened. (Batter will be lumpy.) Fill muffin cups two-thirds full.
- In small bowl, mix all topping ingredients. Sprinkle evenly over muffins. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 188.9, Fat 5.8, SaturatedFat 1.5, Cholesterol 31.8, Sodium 103, Carbohydrate 30.8, Fiber 1.8, Sugar 12.3, Protein 4.3
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