Best Maple Kissed Sweet Potato Muffins Recipes

CHRISTIANA CAMPBELL'S TAVERN'S SWEET POTATO MUFFINS

Christiana Campbell's Tavern's Sweet Potato Muffins image

Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.

Provided by Bliss

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs
1 cup milk
1/2 cup butter
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped raisins
1 1/4 cups sweet potatoes, mashed (canned or fresh)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chopped pecans or 1/4 cup walnuts

Steps:

Have all ingredients at room temperature.
Cream butter, sugar and sweet potatoes until smooth.
Add eggs.
Blend all four ingredients well.
Sift flour, baking powder and spices and add alternately with milk to egg batter.
DO NOT OVER MIX.
Fold in nuts and raisins last.
Sprinkle a little cinnamon-sugar on top before baking.
Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
or until done.
2 dozen regular muffins.
(These can be frozen and reheated).

Nutrition Facts : Calories 138.7, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 96.9, Carbohydrate 21, Fiber 0.7, Sugar 12.6, Protein 2

MAPLE-KISSED SWEET POTATO MUFFINS

Maple-Kissed Sweet Potato Muffins image

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

Ingredients

2 flax eggs
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon
1 pinch sea salt
3/4 cup light brown sugar
1 cup sweet potatoes (mashed) or 1 cup yam (mashed)
3/4 cup applesauce, unsweetened
1/4 cup maple syrup

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

DELICIOUS SWEET POTATO MUFFINS

Delicious Sweet Potato Muffins image

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

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

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