Sweet Potato Raisin Muffins Food
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
SWEET POTATO MUFFINS
These tasty muffins are the perfect brekkie, and sure to keep you feeling full till lunch.
Provided by Jamie Oliver
Categories Beautiful baking recipes Everyday Super Food Vegetables Afternoon tea Sweet potato Potato Breakfast
Time 1h
Yield 6 portions
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370 calories, Fat 12.5 g fat, SaturatedFat 3.5 g saturated fat, Protein 18.2 g protein, Carbohydrate 49.2 g carbohydrate, Sugar 7.1 g sugar, Sodium 0.8 g salt, Fiber 6.5 g fibre
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-RAISIN MUFFINS
Make and share this Sweet Potato-Raisin Muffins recipe from Food.com.
Provided by senseicheryl
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
- In a separate bowl, mix together flour, baking powder, salt, nutmeg and 1 teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened.
- Fold in raisins and walnuts.
- Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
- Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.
Nutrition Facts : Calories 148, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 97.1, Carbohydrate 23.3, Fiber 0.8, Sugar 13.9, Protein 2.1
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 & RAISIN MUFFINS
This is a muffin that tastes terriffic and has great nutritional value. It's my idea of the perfect breakfast muffin. One look at the list of ingredients will tell you how tasty and satisfying these muffins will be ... butter, creamy sweet potatoes, milk, spices, and pecans.
Provided by Feast Your Eyes
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees.
- Coat the bottoms of 12 medium muffin cups with no-stick cooking spray.
- Add all the ingredients, EXCEPT the cinnamon-sugar, to a large mixing bowl; mix just until the flour is moistened. (COOK'S TIP: Do not over mix the batter or the muffins will be tough when baked.).
- Fill the muffin cups 2/3 full (batter should be lumpy).
- Sprinkle the cinnamon-sugar over batter in each muffin cup.
- Bake 18 - 20 minutes on rack in the center of oven. Immediately remove from pan and place on baker's wire rack to cool.
Nutrition Facts : Calories 226.3, Fat 8.2, SaturatedFat 3.1, Cholesterol 29.2, Sodium 204.4, Carbohydrate 36.5, Fiber 1.7, Sugar 19.2, Protein 3.5
BAKED SWEET POTATOES WITH RAISINS AND PECANS
Sweet potatoes are baked with raisins and chopped pecans in this side dish that's satisfying and not too sweet. A syrup mixture is drizzled over the top as a glaze.
Provided by katysue
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.
- In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
- Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 58.5 mg, Sugar 11.6 g
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