SWEET POTATO MUFFINS RECIPE RECIPES

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DELICIOUS SWEET POTATO MUFFINS RECIPE | ALLRECIPES



Delicious Sweet Potato Muffins Recipe | Allrecipes image

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

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
? cup water
2 eggs, beaten
1?? cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

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

SWEET POTATO MUFFINS RECIPE | SOUTHERN LIVING



Sweet Potato Muffins Recipe | Southern Living image

Not too sweet but rich enough for breakfast, these sweet potato muffins are a close cousin to the beloved pumpkin spice muffin. A blend of cinnamon, nutmeg, cloves, and ginger spices fills these muffins with the best flavors of fall. Begin by baking sweet potatoes until their insides are very soft. This cooking process allows a special enzyme in the potatoes to transform the starches into a natural sugar. It's not as sweet as table sugar, but it's incredibly deep in flavor. The potatoes are mashed and mixed into the batter. Rather than a butter-based muffin batter, this batter relies on the sweet potato and eggs for its structure. Milk and oil are called for to give both moistness and tenderness. Serve these muffins warm by themselves or with butter. Stored in an air-tight container, they keep well for days and can easily be reheated for breakfast or for an afternoon snack with a cup of coffee.

Provided by Micah A Leal

Total Time 2 hours 30 minutes

Number Of Ingredients 13

2 medium sweet potatoes
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
2/3 cup vegetable oil
1/2 cup whole milk

Steps:

  • Preheat oven to 425°F. Wash and dry the outside of each sweet potato thoroughly. Wrap in aluminum foil and place on an aluminum foil lined baking sheet for 1 1/2 hours. Allow to cool before discarding the potato skins and mashing the flesh in a bowl. Measure out 1 3/4 cup of the mashed sweet potatoes and set aside; discard any additional mashed sweet potato.
  • Reduce oven to 350°F. Line 2 standard size 12-cup muffin tins with paper liners; set aside.
  • In a medium sized bowl, whisk together flour, spices, baking powder, baking soda, and salt. In a large mixing bowl, whisk together sugar, eggs, oil, and milk until well combined. Add reserved mashed sweet potato and whisk until throughly incorporated into liquid ingredients. Add dry ingredients and stir until just incorporated and no pockets of flour remain.
  • Divide batter among muffin cups by filling each muffin cup about two-thirds full. Bake until a toothpick inserted comes out clean and the tops have gained a little color, about 25 minutes.

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