Ann Romneys Sweet Potato Muffins Food

SWEET-POTATO MUFFINS

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.

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.

SWEET POTATO MUFFINS

Steps:

• Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside.
• Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
• Cream the butter and sugars until light and fluffy, about 3 minutes.
• In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
• Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
• Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

SWEET POTATO BANANA MUFFINS

Steps:

• Well grease 2 dozen muffin tins.
• In a medium bowl, combine flour,sugar,baking powder,allspice,salt.
• In a large bowl, combine potatoes,melted butter bananas,eggs and milk, blend well.
• Add to flour mixture and stir,add pecans and stir just till blended.
• Fill cups 2/3 full.
• Bake 400 for 20 minutes.

LOADED MASHED POTATO BALLS WITH BACON BITS RECIPE

Steps:

• Mix mashed potatoes, sour cream, green onion, and 1/4 cup of the bacon crumbles. Shape mashed potatoes into 1 in. balls. Put a cube of cheese into the potato ball and mash potatoes around it until cheese is completely covered. Dip them into the eggs, then dredge in the bacon bits. Place onto cookie sheet or baking dish. Bake at 350 degrees for 15- 20 mins or until cheese is oozing out.

ANN ROMNEY'S SWEET POTATO MUFFINS RECIPE

Steps:

• For the Muffins: Preheat oven to 375 degrees F. Grease or spray a 12-cup muffin tin. Cream the butter and the sugar, add eggs, and beat. Add the cooked, mashed sweet potatoes. In a separate bowl, combine flour, baking powder, salt, and cinnamon. Add gradually to creamed mixture, alternating with milk. End with dry ingredients. Do not overmix; batter should be lumpy. Fill muffin tins to 2/3 full. Sprinkle batter with sugared walnuts and top each filled cup with 1teaspoon brown sugar, if desired. Bake 20 to 23 minutes. For the Sugared Walnuts: Place 1 cup chopped walnut pieces and 3 tablespoons sugar in a 9-inch nonstick skillet over medium heat. Cook, stirring constantly, until sugar is dissolved and walnuts start to caramelize.