SWEET-POTATO MUFFINS RECIPE | ALLRECIPES
Delicious muffins that are a little bit different than you'd expect.
Provided by jen
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12 muffins
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, CarbohydrateContent 51.6 g, CholesterolContent 31 mg, FatContent 16 g, FiberContent 2.8 g, ProteinContent 5.4 g, SaturatedFatContent 1.6 g, SodiumContent 221.4 mg, SugarContent 25.9 g
DELICIOUS SWEET POTATO MUFFINS RECIPE | ALLRECIPES
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Provided by Diana Moutsopoulos
Categories Bread Quick Bread Recipes Muffin Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 252.5 calories, CarbohydrateContent 31.1 g, CholesterolContent 31 mg, FatContent 13.3 g, FiberContent 1.1 g, ProteinContent 3.3 g, SaturatedFatContent 1.8 g, SodiumContent 235 mg, SugarContent 17.1 g
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