Spicy Sweet Potato Muffins Food

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

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.

SPICY-SWEET ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat sweet potatoes evenly.
• Spread sweet potatoes out on a large baking sheet.
• Bake 15 minutes. Stir and bake another 15 to 20 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.

SPICY SWEET POTATOES

Steps:

• In a zip-top plastic bag, toss potatoes and oil.
• Combine remaining ingredients; add to bag; toss to coat.
• Transfer to a greased 11x7 inch baking dish.
• Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

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.

SPICY SWEET POTATO EGG CUPS

Steps:

• Pre-heat your oven to 400° F.
• Dice the zucchini and sweet potato. Add in the spices and oil, and mix well.
• Once mixed, whisk in the eggs and combine until the egg yolk has separated.
• Spray your muffin tins with cooking spray. Pour the egg mixture into each slot, filling 3/4 of the way full.
• Bake for 15-17 minutes. Once done, remove and let cool for 5-10 minutes.

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.

SPICED SWEET POTATO MINI MUFFINS FOR BABY + TODDLER

Steps:

• Preheat oven to 350 degree F. Spray or line 16 mini muffin cups with cooking spray or paper liners.
• In a blender, add in the oats, banana, puree, egg, maple syrup, cinnamon, ginger and allspice and blend on high for 1-2 minutes, scrapping down sides when needed, or until the oats are completely broken down and the batter is smooth.
• Add in the baking powder, baking soda and salt and blend on low for 20 seconds.
• Pour batter into muffin cups until they are 2/3 of the way full. Place muffin tin in over.
• Bake for 8-10 minutes or until golden brown on the top. Let cool and enjoy.

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.

SPICED SWEET POTATO MUFFINS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, orange zest, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter. , Bake at 400° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.

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.

MINI SWEET POTATO MUFFINS

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.