DISAPPEARING SWEET POTATO MUFFINS
These are really good and a great way to get some good stuff into my kids, they eat them like candy! I didn't like the recipes with cooked/mashed sweet potatoes, so when I found this one, I was so excited. These smell absolutely wonderful when they are cooking too! We usually leave out the nuts, but put in the raisins
Provided by CandyTX
Categories Quick Breads
Time 1h
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 287.4, Fat 10.2, SaturatedFat 1, Cholesterol 35.2, Sodium 202.1, Carbohydrate 45.5, Fiber 2, Sugar 21.9, Protein 3.9
GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS
This is a conversion of Recipe # 161227. If you don't love the flavor and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood.
Provided by Chef 616082
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
- In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
- Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
- Let dough sit for 30 minutes to allow guar gum to set.
- If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
- Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 220.8, Fat 9, SaturatedFat 1.2, Cholesterol 31, Sodium 304.5, Carbohydrate 32.6, Fiber 3, Sugar 13.9, Protein 4.5
HEALTHY SWEET POTATO MUFFINS
This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein.
Provided by lilmagggie
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
- Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 38.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 275.4 mg, Sugar 16.3 g
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 MUFFINS
Make and share this Sweet Potato Muffins recipe from Food.com.
Provided by breezermom
Categories Quick Breads
Time 30m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 20
Steps:
- Muffins:.
- Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
- Combine sweet potato and the next 5 ingredients; stir well. Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened. Stir in 1/3 cup of the chopped pecans.
- Spoon the batter into greased and floured muffin pans, filling three-fourths full. Sprinkle topping evenly over the batter. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately.
- Topping:.
- Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl. Stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Top the muffins with the mixture before baking.
Nutrition Facts : Calories 250, Fat 12.9, SaturatedFat 3.2, Cholesterol 19, Sodium 160.8, Carbohydrate 30.2, Fiber 2.3, Sugar 12.4, Protein 4.4
SWEET POTATO MUFFINS
this is a wonderful recipe to make and give in a basket at Christmas time. It is so sweet and moist they want last long! This recipe came from my daughter-inlaws Mom who is so generous with her recipes.
Provided by Bertsy Davenport
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour,sugar and cinnamon together and stir well.
- Mix in cooking oil and eggs; stir in sweet potatoes, raisins, vanilla and nuts.
- Line muffin tin with paper liners.
- Fill about 1/2 full.
- Bake at 350 degrees for 30 min.
- The muffin mixture will keep in refrig for 3 days.
Nutrition Facts : Calories 554.4, Fat 26, SaturatedFat 3.2, Cholesterol 35.2, Sodium 424.7, Carbohydrate 77.3, Fiber 3.6, Sugar 44.1, Protein 6.1
POTATO MUFFINS
Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
CHEF JOHN'S SWEET POTATO MUFFINS
Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
- Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
- In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
- Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
- Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g
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.
More about "disappearing sweet potato muffins food"
DISAPPEARING SWEET POTATO MUFFINS - IN THE HEART OF THE ...
From browsetags.blogspot.com
SWEET POTATO MUFFINS - THE TRAVEL BITE
From thetravelbite.com
GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS RECIPE ...
From webetutorial.com
DISAPPEARING SWEET POTATO MUFFINS RECIPE - FOOD.COM ...
From pinterest.com
GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS
From worldbestcoconutrecipes.blogspot.com
SWEET POTATO MUFFINS - GOOD IN THE SIMPLE
From goodinthesimple.com
CINNAMON SWEET POTATO MUFFINS - 2 SISTERS RECIPES BY ANNA ...
From 2sistersrecipes.com
SWEET POTATO WAFFLES — FOODIE IN NEW YORK
From blog.foodieinnewyork.com
SWEET POTATO AND ORANGE MUFFINS - FOOD HERO
From foodhero.org
DISAPPEARING SWEET POTATO MUFFINS RECIPE - FOOD.COM ...
From pinterest.com
MOIST SWEET POTATO MUFFINS - I HEART RECIPES
From iheartrecipes.com
VEGETABLE MUFFINS FOR PASSOVER - NIKIB - MAKING FOOD WITH LOVE
From nikibfood.com
SWEET POTATO BREAKFAST MUFFINS - RICARDO
From ricardocuisine.com
GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS RECIPES
From tfrecipes.com
DISAPPEARING SWEET POTATO MUFFINS RECIPE - FOOD.COM ...
From pinterest.com
SWEET POTATO MUFFINS - THE PRETEND CHEF
From thepretendchef.com
DISAPPEARING STRAWBERRY MUFFINS - SKIMPY PANTRY PRINTABLE ...
From sites.google.com
SWEET POTATO MUFFINS | JAMIE OLIVER RECIPES
From jamieoliver.com
DISAPPEARING SWEET POTATO MUFFINS RECIPE | KEEPRECIPES ...
From keeprecipes.com
SWEET POTATO MUFFINS - RECIPE - COOKS.COM
From cooks.com
HEALTHY HOMEMADE SWEET POTATO MUFFIN RECIPE ...
From dobbernationloves.com
SWEET POTATO MUFFIN RECIPE FROM EATING WELL - ALL ...
From therecipes.info
DISAPPEARING SWEET POTATO MUFFINS RECIPE - FOOD.COM ...
From pinterest.com
DISAPPEARING SWEET POTATO MUFFINS RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO MUFFINS RECIPE - SOUTHERN LIVING
From southernliving.com
SWEET POTATO MUFFINS - WILL COOK FOR SMILES
From willcookforsmiles.com
DISAPPEARING SWEET POTATO MUFFINS- TFRECIPES
From tfrecipes.com
SWEET POTATO MUFFINS - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
BEST SWEET POTATO MUFFINS RECIPES
From tfrecipes.com
SWEET POTATO MUFFINS RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love