SWEET-POTATO MUFFINS
Delicious muffins that are a little bit different than you'd expect.
Provided by jen
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g
DELICIOUS SWEET POTATO MUFFINS
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Provided by Diana Moutsopoulos
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g
CHEF JOHN'S SWEET POTATO MUFFINS
Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g
SWEET POTATO MUFFINS
this is a wonderful recipe to make and give in a basket at Christmas time. It is so sweet and moist they want last long! This recipe came from my daughter-inlaws Mom who is so generous with her recipes.
Provided by Bertsy Davenport
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554.4, Fat 26, SaturatedFat 3.2, Cholesterol 35.2, Sodium 424.7, Carbohydrate 77.3, Fiber 3.6, Sugar 44.1, Protein 6.1
SWEET POTATO MUFFINS
Make and share this Sweet Potato Muffins recipe from Food.com.
Provided by breezermom
Categories Quick Breads
Time 30m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 20
Steps:
- Muffins:.
- Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
- Combine sweet potato and the next 5 ingredients; stir well. Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened. Stir in 1/3 cup of the chopped pecans.
- Spoon the batter into greased and floured muffin pans, filling three-fourths full. Sprinkle topping evenly over the batter. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately.
- Topping:.
- Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl. Stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Top the muffins with the mixture before baking.
Nutrition Facts : Calories 250, Fat 12.9, SaturatedFat 3.2, Cholesterol 19, Sodium 160.8, Carbohydrate 30.2, Fiber 2.3, Sugar 12.4, Protein 4.4
SWEET POTATO-CORN MUFFINS
Provided by Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 10
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.
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.
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.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 133mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
BEST SWEET POTATO MUFFINS
What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!).
Provided by cookiemommy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
- Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 46.1 g, Cholesterol 31.5 mg, Fat 7.6 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 188.8 mg, Sugar 27.1 g
VEGAN MUFFINS WITH SWEET POTATOES AND DATES
Sweet potato purée and banana bind the ingredients of these vegan muffins together (so you can skip the eggs), while adding a natural sweetness to the batter.
Provided by Sarah Britton
Yield Makes 12 Muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
- In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.
- Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.
SWEET POTATO BREAD OR MUFFINS
This recipe courtesy of Perry Street Inn and freezes beautifully. It makes 2 loaves or 48 mini-muffins.
Provided by cookiedog
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer or by hand.
- Mix the dry ingredients and add to sweet potato mixture. Beat onhly enough to blend. Add the nuts or rainsins last.
- Pour into 2 greased and floured 8-inch loaf pans or 48 tiny muffin cups.
- Bake in a 350 ovne for 50 to 60 minutes for loaves, or 20 to 25 minutes for muffins.
Nutrition Facts : Calories 2372, Fat 118, SaturatedFat 16.9, Cholesterol 279, Sodium 3138.1, Carbohydrate 304.8, Fiber 11.2, Sugar 165.2, Protein 27.4
SWEET POTATO OATMEAL MUFFINS
These delicious, moist muffins came from the Practical Produce Cookbook. I played around with some of the ingredients(mainly because I was too lazy to go down in the basement to get the other bag of all-purpose flour) substituting some whole wheat flour and quick oats for some of the all-purpose flour it called for, and using light brown sugar in place of half of the white sugar. This is a kid-pleaser, with or without the topping. The original recipe states it makes 12 regular-sized muffins. I got 36 mini muffins from it.
Provided by Sonata
Categories Quick Breads
Time 40m
Yield 36 muffins, 12-16 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 195.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 31.1, Sodium 241.5, Carbohydrate 31.4, Fiber 2.3, Sugar 12.6, Protein 4
HEALTHY SWEET POTATO MUFFINS
This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein.
Provided by lilmagggie
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 38.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 275.4 mg, Sugar 16.3 g
SWEET POTATO MUFFINS
Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.-Diane Vick, Wilson, North Carolina
Provided by Taste of Home
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 217 calories, Fat 12g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO BANANA MUFFINS
Make and share this Sweet Potato Banana Muffins recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
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.
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