Spicy Cheddar Sweet Potato Muffins Food

SPICY CHEDDAR SWEET POTATO MUFFINS

Steps:

• Preheat oven to 375˚F. In a small sauce pot, add potato and enough cold water to cover. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, transfer to a large bowl and mash until smooth. Add buttermilk and stir well to combine. Stir in egg and cheddar and set aside.
• In a small bowl, whisk remaining ingredients. Sprinkle half of mixture over top of potato mixture and fold in with a rubber spatula. Repeat with remaining flour mixture.
• Spoon batter into muffin tins, measuring about 3 tbsp per muffin. Bake for 15 to 20 minutes, until a toothpick inserted in center of muffin comes out clean. Let cool for 5 minutes. Serve warm or cool completely before storing. Transfer to an airtight container and refrigerate for up to 1 week.

SWEET POTATO MUFFINS

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.

SPICY SWEET POTATO MUFFINS

Steps:

• Preheat oven to 425. Grease 12 standard (2.5") muffin cups.
• Combine 2 Tbsp brown sugar and 1 tsp cinnamon in a small bowl; set aside.
• Sift flour, baking powder, remaining 1 tsp cinnamon, salt, baking soda and allspice into large bowl. Stir in remaining 1/3 c brown sugar.
• Combine sweet potatoes, buttermilk, oil and egg in medium bowl. Stir buttermilk mixture into dry ingredients just until moistened.
• Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle each muffin with 1/2 tsp cinamon mixture.
• Bake 14-16 minutes or until toothpick inserted into centers comes out clean.

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.

IRISH CHEDDAR, BACON AND POTATO MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
• Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
• Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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.

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.