Fluffy Sweet Potato Muffins Food

DELICIOUS SWEET POTATO MUFFINS

Delicious Sweet Potato Muffins 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

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ 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, 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

FLUFFY SWEET POTATO MUFFINS

Fluffy Sweet Potato Muffins image

Plan to prepare the sweet potatoes at least an hour-and up to 3 days ahead-before you start making the muffins so it has time to cool. See the Notes for options for the sweet potato. These are very lightly sweet. Add 1/4 cup brown sugar if desired to make them sweeter.

Provided by Amy Palanjian

Categories Snack

Time 28m

Number Of Ingredients 12

Ingredients

1 cup mashed sweet potato ((very smooth and cool or at room temperature))
1 cup milk
1/4 cup melted unsalted butter ((slightly cooled; 1/2 stick))
1/4 cup maple syrup
1 egg ((lightly beaten))
2 teaspoons pure vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon ((or pumpkin pie spice)
1/4 teaspoon salt
optional: chocolate chips or fresh lemon zest

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.

Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 6 g, Sodium 252 mg, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 21 g, Fiber 2 g, Protein 3 g, Cholesterol 26 mg, UnsaturatedFat 2 g

SWEET POTATO BREAD OR MUFFINS

Sweet Potato Bread or Muffins image

This recipe courtesy of Perry Street Inn and freezes beautifully. It makes 2 loaves or 48 mini-muffins.

Provided by cookiedog

Categories Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 14

Ingredients

3 eggs
1 1/2 cups sugar
1 1/2 cups mashed sweet potatoes (or 1 16-oz can sweet potatoes, drained and mashed)
1 cup oil
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
nuts (optional) or raisins (optional)

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.

Nutrition Facts : Calories 2372, Fat 118, SaturatedFat 16.9, Cholesterol 279, Sodium 3138.1, Carbohydrate 304.8, Fiber 11.2, Sugar 165.2, Protein 27.4

More about "fluffy sweet potato muffins food"

FLUFFY ALMOND BUTTER SWEET POTATO MUFFINS (GF)

Web Jan 13, 2020 Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners. Add sweet potato purée, maple …
From minimalistbaker.com
4.8/5 (54)
Calories 148 per serving
Category Snack

To make sweet potato purée, halve sweet potato and brush the cut-sides with oil (optional). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Let cool for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners.
Add sweet potato purée, maple syrup, almond butter, and egg to a large mixing bowl and whisk to combine. Then add almond milk and whisk again.
Add baking powder and pumpkin pie spice and whisk once more. Then add gluten-free flour, almond flour, and oat flour and stir to combine. The batter should be slightly thick and scoopable, not easily pourable (see photo). If too thin, add more almond flour or GF flour. If too thick, thin with a small amount of dairy-free milk.

Fluffy Sweet Potato Muffins Food

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.

FLUFFY SWEET POTATO MUFFINS

Plan to prepare the sweet potatoes at least an hour-and up to 3 days ahead-before you start making the muffins so it has time to cool. See the Notes for options for the sweet potato. These are very lightly sweet. Add 1/4 cup brown sugar if desired to make them sweeter.

SWEET POTATO BREAD OR MUFFINS

This recipe courtesy of Perry Street Inn and freezes beautifully. It makes 2 loaves or 48 mini-muffins.

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