DELICIOUS SWEET POTATO MUFFINS
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
Time 35m
Yield 12
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, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g
SWEET-POTATO MUFFINS
Delicious muffins that are a little bit different than you'd expect.
Provided by jen
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
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, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g
SWEET POTATO OATMEAL MUFFINS
These delicious, moist muffins came from the Practical Produce Cookbook. I played around with some of the ingredients(mainly because I was too lazy to go down in the basement to get the other bag of all-purpose flour) substituting some whole wheat flour and quick oats for some of the all-purpose flour it called for, and using light brown sugar in place of half of the white sugar. This is a kid-pleaser, with or without the topping. The original recipe states it makes 12 regular-sized muffins. I got 36 mini muffins from it.
Provided by Sonata
Categories Quick Breads
Time 40m
Yield 36 muffins, 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Beat sweet potatoes, milk and egg until smooth; add butter.
- Combine flour, oats, sugar, baking powder, spices and salt.
- Stir into sweet potato mixture just until blended.
- Divide batter evenly among paper-lined or greased muffin tins.
- Combine remaining ingredients and sprinkle on top, pressing tightly.
- Bake at 400F for 20-25 minutes.
Nutrition Facts : Calories 195.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 31.1, Sodium 241.5, Carbohydrate 31.4, Fiber 2.3, Sugar 12.6, Protein 4
SWEET POTATO MUFFINS
Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.-Diane Vick, Wilson, North Carolina
Provided by Taste of Home
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 217 calories, Fat 12g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO MUFFINS
These muffins are sweetened with maple syrup and are delicious! The fall flavours of sweet potato and the warmth from pumpkin pie make them a great new muffin to add to your breakfast rotation.
Provided by Stacie
Categories Desserts
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it's completely cool.
- Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, milk, maple syrup and vanilla into the sweet potato.
- In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.
- Line a 12-cup muffin tin with paper liners or grease a muffin tin and evenly distribute the muffin batter among the cups.
- Bake for 20 minutes. Brush the tops with the extra maple syrup and bake an additional 5 minutes or until a toothpick comes out fo the centre clean.
- Let the muffins cool before serving.
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 392 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
REALLY HEALTHY REALLY GOOD SWEET POTATO MUFFINS
From pastry chef Kim Boyce formerly of Campanile, by way of the LA Times. Amazingly good! Use the dark-skinned sweet potatoes commonly referred to as yams. The long cooking time includes the roasting of the sweet potatoes.
Provided by Chef Kate
Categories Breads
Time 2h15m
Yield 10 muffins
Number Of Ingredients 19
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 peel and 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.
Nutrition Facts : Calories 229.7, Fat 6, SaturatedFat 3.4, Cholesterol 35.1, Sodium 267.2, Carbohydrate 40.5, Fiber 3.7, Sugar 16.7, Protein 5.3
CINNAMON SWEET POTATO MUFFINS
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, Fat 10g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 133mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
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4.8/5 (125)Total Time 1 hr 30 minsCategory BreakfastCalories 169 per serving
- To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
- To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
- Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.
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