Sweet Potato Maple Pecan Muffins Food

SWEET POTATO MUFFINS WITH PECAN STREUSEL

Steps:

• Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
• Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
• Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
• Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.

SWEET POTATO MAPLE PECAN MUFFINS

Steps:

• 1. pre heat oven to 350.
• 2. with a hand mixer (or by hand) mix together sweet potatoes, sugars & eggs.
• 3. add in the maple syrup & oil.
• 4. in a separate bowl sift the flour and add the baking powder, baking soda, cinnamon, salt & chia or flax ( optional)
• 5. slowly start incorporating the dry ingredients into the wet ingredients with a spatula, add in the chopped pecans.
• 6. and pour into paper lined or buttered muffin cups, bake for about 15 to 20 mins, or until toothpick comes out clean, depends on your oven, let cool and enjoy!

SWEET POTATO MUFFINS WITH MAPLE PECAN STREUSEL TOP

Steps:

• 1. Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
• 2. PREPARATION FOR STREUSEL Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
• 3. For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
• 4. Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
• 5. In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
• 6. Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
• 7. Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.

SWEET POTATO PECAN MUFFINS

Steps:

• Heat oven to 400°F
• Spray muffin tin with spray.
• In medium bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
• In large bowl with mixer at medium speed, beat potatoes, corn syrup, oil, eggs and vanilla.
• Stir into flour mixture till well blended.
• Stir in nuts.
• Spoon into muffin cups.
• Bake 20 minutes till light brown and firm to touch.
• Cool in pan on wire rack 5 minutes, then remove.

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 PECAN MUFFINS

Steps:

• Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
• Stir in dry ingredients until incorporated. Fold in chocolate chips.
• Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

SWEET POTATO CASSEROLE MUFFINS

Steps:

• Position oven rack in center position. Preheat the oven to 400°F.
• Prick the potato in several places with a fork. Lay a piece of tin foil on your oven rack to catch the drips. Place the sweet potato on the foil. Bake for 1 hour and 15 minutes or until soft. Transfer the sweet potato to a wire rack an cool for 10 minutes.
• Leave the oven on at 400°F (The potato can be baked up to 48 hours ahead of time, cool it completely, and tightly wrap it in plastic wrap, and store in the refrigerator.).
• Meanwhile, prepare the muffin pans. Spray the cups and the rims that surround them with the cooking spray. If using paper cups, drop them in the holes. If using silicon muffin tins, spray as directed and put them on a cookie sheet.
• Whisk the flour, baking soda, cinnamon, baking powder, salt, nutmeg, marshmallows and dried pineapple in a medium bowl until well mixed. Set aside.
• Peel the potato and measure out 1 cup of the cooked potato. Place in a large bowl. (Reserve any additional sweet potato for later use.) Whisk in the egg and melted butter until smooth. Whisk in the maple syrup, milk and lemon juice. Stir in the flour mixture with a wooden spoon only until moistened, but also so that the batter is uniform with no streaks of sweet potato.
• Fill the prepared muffin tins 3/4 full. Use any excess batter for a second baking or discard. Bake for 20 minutes, or until the muffins are well browned, with rounded, cracked tops. A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan and then set on the wire rack to cool for 5 minutes more before serving. If storing or freezing them, cool completely before putting them into an air tight container, or in freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.

MAPLE PECAN SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate the sweet potatoes in a single layer. Cut the sweet potatoes in half lengthwise, then into wedges if they're fat. Combine the maple syrup, lime juice and water, and toss with the sweet potatoes in the baking dish until they are thoroughly coated. Cover the dish tightly with foil, and bake 45 minutes until tender.
• Turn up the heat to 425 degrees. Uncover the dish, baste the sweet potatoes with the syrup in the baking dish and sprinkle on the pecans. Continue to bake uncovered until the sweet potatoes are thoroughly tender, about 15 minutes. Remove from the heat and serve, or allow to cool slightly before serving.

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.