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
SWEET POTATO ZUCCHINI MUFFINS
Inspired by Starbucks® zucchini bread. I thought sweet potato would be the perfect complement to the zucchini. This is just a great breakfast treat that even the kids will enjoy! Serve with a little butter and syrup. Yum!
Provided by Sheryl Carnes
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
- Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
- Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 228.4 mg, Sugar 12.6 g
SWEET POTATO ZUCCHINI MUFFINS
Sweet, moist and perfectly spiced, these sweet potato zucchini muffins are the perfect way to use up those extra vegetables when you're looking for something a little sweet. I love these as muffins, but you can also bake this up into a loaf or snack cake. Add some chocolate or chopped nuts for a little extra fun!
Provided by Mansee Muzumdar
Categories Baked Goods
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Brush the top of a muffin tin with a little vegetable oil and then add muffin cup liners (the oil keeps the baked muffin tops from sticking!).
- Mix 2 cups (260 grams) flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves in a small bowl. Set aside.
- In a large bowl, whisk 1 cup (205 grams) brown sugar and 1/2 cup (100 grams) granulated sugar together to combine. Mix to ensure there are no clumps.
- Add 3/4 cup (138 grams) vegetable oil, 3 eggs and 1 teaspoon vanilla and whisk until everything is mixed and fully incorporated.
- Add 1.5 cups (190 grams) shredded zucchini and 1.5 cups (165 grams) sweet potato and stir to combine.
- Add dry ingredients and fold in until just mixed in. If using any mix-ins, add those in now as well!
- Divide batter among lined muffin tins, filling up to the top. I generally get exactly 12 muffins out of this, but you might get a few more (depending on size of zucchini and sweet potato - see note below)
- Bake for 18-22 minutes, until a toothpick or knife inserted comes out clean.
- Let cool before enjoying.
- Leftover muffins will stay out for 1-2 days (covered). After that I suggest keeping them in the fridge.
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.
Nutrition Facts : Calories 65 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 9 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SWEET POTATO AND ZUCCHINI BREAD
Provided by Debbie Fleming
Categories Bread Nut Vegetable Brunch Bake Thanksgiving Walnut Zucchini Sweet Potato/Yam Fall Healthy Bon Appétit South Carolina Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
- Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
CHOCOLATE, ZUCCHINI, SWEET POTATO, CAKE
This cake must be good for you with zucchini, sweet potato, cherries and cocoa! How can you go wrong?
Provided by Rita1652
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a bundt pan.
- Sift together first 7 ingredients.
- Set aside.
- In a mixer mix oil, sugar, honey add eggs and vanilla.
- Mix dry ingredients into egg mixture then add buttermilk.
- Stir in remaining ingredients.
- Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
- Let cool.
- Invert onto cake dish.
- Mix glaze and water and pour onto cake.
Nutrition Facts : Calories 546.1, Fat 20.1, SaturatedFat 2.9, Cholesterol 53.3, Sodium 376.7, Carbohydrate 86.1, Fiber 2.3, Sugar 59.1, Protein 5.7
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