Carrot Sweet Potato Muffins Food

FLUFFY SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)
• Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.
• Stir in the flours, baking soda, cinnamon, and salt.
• To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.
• Divide among the prepared muffin tin, using about 1/4 cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.
• Serve slightly warm or at room temperature.

KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.

SWEET POTATO BREAD OR MUFFINS

Steps:

• In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer or by hand.
• Mix the dry ingredients and add to sweet potato mixture. Beat onhly enough to blend. Add the nuts or rainsins last.
• Pour into 2 greased and floured 8-inch loaf pans or 48 tiny muffin cups.
• Bake in a 350 ovne for 50 to 60 minutes for loaves, or 20 to 25 minutes for muffins.

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 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.

CARROT SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, oats, baking soda, and cinnamon together in a bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

CARROT SWEET POTATO MUFFINS

Steps:

• Preheat oven to 400º.
• Combine first 8 ingredients in a large bowl.
• Stir in carrot.
• Combine milk and next 7 ingredients into another bowl and stir well.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Bake at 400º for 20 minutes or until done.
• Remove from pans immediately, and cool on a wire rack.