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
AUTUMN PUMPKIN MUFFINS
These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!
Provided by Designing Diva
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
- Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
- In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
- Add set-aside dry ingredients and mix well.
- By hand, stir in walnuts and raisins.
- Pour batter evenly into prepared muffin tin openings.
- Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
- For Orange Glaze:.
- Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.
Nutrition Facts : Calories 429.8, Fat 17.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 303, Carbohydrate 65.5, Fiber 2, Sugar 44.5, Protein 4.9
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
AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS
These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.
Provided by Kree6528
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Lightly coat 12 muffin cups with nonstick cooking spray.
- In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
- Make a well in center of dry ingredients; add milk mixture and stir just to combine.
- Stir in crystallized ginger.
- Spoon batter into prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack.
- Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
- Serve warm or cool completely and store in an airtight container at room temperature.
Nutrition Facts : Calories 169.6, Fat 3.9, SaturatedFat 0.3, Sodium 169.4, Carbohydrate 29.9, Fiber 0.9, Sugar 13.8, Protein 3.7
EASY SWEET POTATO (OR PUMPKIN) MUFFINS (WITHOUT A MIX!)
We had a bumper crop of sweet potatoes, so I cooked and mashed a LOT of it...Then couldn't figure out what to do with it all. But this recipe solved that, since my family now wants it a LOT! It's VERY easy and forgiving, so feel free to substitute various flours, sweeteners, use more or less sweet potato (even canned!) or substitute pumpkin, spice it as you like, and use other add-ins, like chocolate chips or cranberries. Note that if you add a dried fruit, mix it with the wet ingredients. If you add something moist, like blueberries or chocolate chips, mix them with the dry ingredients. These are great to freeze, too. ENJOY!
Provided by GinaStudySmart
Categories Quick Breads
Time 40m
Yield 12-16 Muffins, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dry ingredients together.
- Whisk wet ingredients together.
- Stir raisins into wet ingredients. (If you use blueberries or nuts, stir them into the dry ingredients.).
- Combine wet and dry ingredients.
- Do NOT over mix!
- Scoop into prepared (either greased or lined) muffin tins.
- Combine topping ingredients.
- Sprinkle over muffins.
- Bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 227.6, Fat 10, SaturatedFat 1.5, Cholesterol 1.4, Sodium 289.2, Carbohydrate 33.8, Fiber 3.4, Sugar 14.4, Protein 3.4
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
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.
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