Best Christiana Campbells Taverns Sweet Potato Muffins Recipes
SWEET POTATO MUFFINS
Make and share this Sweet Potato Muffins recipe from Food.com.
Provided by maryL in Canada
Categories Yam/Sweet Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl beat together the sweet potato, eggs, milk, honey and butter until it is creamy.
- Combine the flour, baking powder, salt and cinnamon.
- Add dry ingredients to sweet potato mixture. Just mix until combined.
- Fill 12 well-greased muffin cups 2/3 full.
- Put a pecan half on top of each muffin.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 166.7, Fat 4.5, SaturatedFat 1.9, Cholesterol 42.2, Sodium 184.1, Carbohydrate 27.8, Fiber 1.5, Sugar 7.5, Protein 4.2
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
MAPLE-KISSED SWEET POTATO MUFFINS
The sweet potatoes, maple and hint of cinnamon capture every flavor that makes Fall heavenly. The delicate orange color also blends right in with the changing leaves outside your window. From from Happy Herbivore blog. For instructions to make "flax eggs" check out: http://low-cholesterol.food.com/recipe/flax-vegan-egg-substitute-104832
Provided by annh53182
Categories Quick Breads
Time 28m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Lightly grease muffin pan or spray paper cups with oil-spray to prevent sticking.
- In a small bowl, prepare "eggs" and set aside.
- Whisk flour, baking powder, baking soda, pumpkin pie spice or cinnamon and sugar together in a large bowl.
- Add sweet potato, applesauce and maple syrup on top.
- Then add "eggs" and stir until just combined.
- Gently spoon the mixture into the cups or pan, filling 3/4 of the way.
- Baking 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 155.2, Fat 1.2, SaturatedFat 0.3, Cholesterol 31, Sodium 241.3, Carbohydrate 34.5, Fiber 2.2, Sugar 17.9, Protein 3.3
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