SWEET MUFFIN RECIPE RECIPES

Name: Cinnamon Sweet Potato Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 dozen.
Ingredients: 2 cups self-rising flour; 2 cups sugar; 2 teaspoons ground cinnamon; 1 egg; 2 cups cold mashed sweet potatoes (without added butter or milk); 1 cup canola oil; GLAZE:; 1 cup confectioners' sugar; 2 tablespoons plus 1-1/2 teaspoons 2% milk; 1-1/2 teaspoons butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

CINNAMON SWEET POTATO MUFFINS RECIPE: HOW TO MAKE IT

Cinnamon Sweet Potato Muffins Recipe: How to Make It image

This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
1 egg
2 cups cold mashed sweet potatoes (without added butter or milk)
1 cup canola oil
GLAZE:
1 cup confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons 2% milk
1-1/2 teaspoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients; drizzle over warm muffins.
Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.

Nutrition Facts : Calories 225 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 133mg sodium, CarbohydrateContent 34g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

SWEET AND SOUR SAUCE RECIPE - BETTYCROCKER.COM

Sweet and Sour Sauce Recipe - BettyCrocker.com image

Use this sauce on pork, poultry and seafood.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 6

Ingredients

1/2 cup packed brown sugar
1 tablespoon cornstarch
1 can (8 oz) crushed pineapple in juice, drained and juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/4 cup finely chopped green bell pepper

Steps:

In 1-quart saucepan, mix brown sugar and cornstarch.
Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. Serve with pork, poultry and seafood.

Nutrition Facts : Calories 25 , CarbohydrateContent 7 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 40 mg, SugarContent 6 g, TransFatContent 0 g

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CINNAMON SWEET POTATO MUFFINS RECIPE: HOW TO MAKE IT

This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Breakfast, Brunch
Calories 225 calories per serving

Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients; drizzle over warm muffins.
Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.

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