MINI SWEET POTATO MUFFINS
Sneak mini chocolate chips into these tiny sweet potato muffins.
Provided by Food Network Kitchen
Time 45m
Yield 36 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
- Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
- Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
SWEET POTATO-CHOCOLATE CHIP MUFFINS
These sweet potato-chocolate chip muffins are easy to make and delicious.
Provided by 2411
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
- Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
- Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g
SWEET POTATO CHOCOLATE CHIP MINI MUFFINS
Make and share this Sweet Potato Chocolate Chip Mini Muffins recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Cut sweet potatoes into large pieces. In a medium saucepan, cook in boiling water until tender when pierced with a fork.
- Drain and cool. Remove skin and puree in food processor or mash thoroughly with a fork. This should yield 1 1/4 cups sweet potato puree.
- In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, sweet potato puree and eggs.
- Make a well in dry ingredients and stir in sweet potato mixture. Fold in chocolate chips. Spoon into mini muffin tins lined with paper cups.
- Fill to top. Bake 15-20 minutes. Cool on racks.
Nutrition Facts : Calories 112.5, Fat 6.1, SaturatedFat 1.4, Cholesterol 17.6, Sodium 89.5, Carbohydrate 14.4, Fiber 0.5, Sugar 11.1, Protein 1
CHOCOLATE CHIP MINI-MUFFINS
Make and share this Chocolate Chip Mini-Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 23m
Yield 24 mini-muffins
Number Of Ingredients 10
Steps:
- In a large bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips.
- Spoon about 1 tablespoon batter into each greased mini muffin cup.
- Bake at 375º for 10-13 minutes or until muffins test done by inserting a toothpick in center of muffin.
- Cool in pan about 10 minutes before removing.
Nutrition Facts : Calories 82, Fat 3.9, SaturatedFat 1.5, Cholesterol 8.1, Sodium 62.9, Carbohydrate 11.4, Fiber 0.4, Sugar 6.8, Protein 1.1
SWEET POTATO CHOCOLATE CHIP COOKIES
This recipe was printed in a Penzey's catalog and originates with Sharon Adams of Milwaukee. (prep time does not include baking the sweet potato)
Provided by Linky
Categories Drop Cookies
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F.
- Cream together sweet potato, butter, eggs, sugars and extracts.
- In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
- Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
- Fold in the chocolate chips and nuts, if using.
- Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.
SWEET POTATO CHOCOLATE CHIP WHOLE WHEAT MINI-MUFFINS
Perfect with a steaming cup of tea on a cold winter's day, the cinnamon in this recipe warms you up, the aroma fills the house, and the sweet potato keeps this whole-wheat recipe moist. Healthy and delicious!
Provided by GalicioBocharit
Categories Dessert
Time 30m
Yield 24 mini-muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- mix wet ingredients (first 5 ingredients).
- mix dry ingredients (second 5 ingredients).
- mix wets and dries together to produce a smooth batter without big chunks of sweet potatoes (they are soft so this isn't a problem), then blend in chocolate chips.
- fill mini-muffin cups 3/4 full and bake on medium-high temperature for 15 minutes (or until browned).
Nutrition Facts : Calories 645.6, Fat 33.2, SaturatedFat 8.6, Cholesterol 62, Sodium 502.1, Carbohydrate 85.7, Fiber 3.4, Sugar 51.2, Protein 6.6
SWEET-POTATO AND CHOCOLATE-CHUNK MUFFINS
You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes one dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; place on a parchment-lined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out and mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use.
- Reduce oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together sugar, eggs, oil, and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in chocolate.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes.Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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