Healthy Sweet Potato Muffins Food

CHEF JOHN'S SWEET POTATO MUFFINS

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.

SWEET POTATO OATMEAL MUFFINS

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.

SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
• Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
• Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
• Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
• Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it'll be a bit quicker - check after 35 minutes), or until golden and set.
• These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.

HEALTHY SWEET POTATO MUFFINS

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.

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.

DISAPPEARING 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.

APPLE SWEET POTATO MUFFINS

Steps:

• Preheat you oven to 350℉ and line a muffin tin with 12 liners. Set aside.
• In your blender, combine everything except apples. Blend until you have a smooth batter and everything is incorporated. If you don not have a high-speed blender. Blend dry ingredients first until oats are broken down to a flour-like consistency. Then add remaining ingredients (except) and blend again. This will help to break down oats easier and give your muffin a better texture.
• Fold in finely chopped apples.
• Portion out between the prepared muffin cups. Top with a few thin slices of apple if you like for decoration.
• Bake for 20-25 minutes.
• Allow muffins to cool for 20 minutes before enjoying.
• Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.

SWEET POTATO MUFFINS

Steps:

• Preheat oven to 190C / 375F and grease a 24 cup mini muffin tray with cooking spray or butter.
• Place sultanas in a bowl and soak in boiling water.
• In a large mixing bowl, combine the sweet potato puree, mashed banana, coconut oil, , eggs and vanilla extract. Mix them with a whisk/fork until they are combined. Add the milk and mix again until fully combined.
• In a separate bowl add the flour, oat flour, cinnamon, ginger, nutmeg baking powder. Gently stir to mix through
• Drain the sultanas.
• Add the dry flour mix to the wet ingredients and fold in gently until just combined. Then add the sultanas giving it one more gentle stir.
• Divide the batter evenly between 23 muffin cups. Bake muffins for 12-15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

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.

HEALTHY CHOCOLATE CHIP SWEET POTATO MUFFINS

Steps:

• To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
• Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
• In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
• In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy.
• Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
• Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.

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.

REALLY HEALTHY REALLY GOOD 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 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.

DELICIOUS SWEET POTATO MUFFINS

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.

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.

SWEET POTATO MUFFINS

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.

SWEET POTATO-CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned.