SWEET POTATO MUFFINS - A GREAT BREAKFAST RECIPE
The heavily spice-scented aroma that fills the home when these muffins are baking in the oven is incredible. As I write, I can see (and smell!) a little pat of butter melting on a freshly pinched open muffin. Pour up a steaming cup of tea, maybe coffee and enjoy a little bit of heaven.
Provided by Clever Cooking
Categories Quick Breads
Time 25m
Yield 8 Muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Spray muffin pans with non-stick spray or line with paper baking cups.
- In a bowl, beat egg slightly. Stir in milk, sweet potato and oil or butter.
- Blend dry ingredients together, then add to wet mixture. Stir until flour is moistened. Batter should be slightly lumpy. Fold in raisins.
- Fill muffin cups ¾ full.
- Bake for about 15 minutes or until inserted toothpick comes out clean. Serve hot. Watch the video here: https://www.youtube.com/watch?v=632B0UsvnFA.
- When making these muffins for a regular day breakfast, I like to mix the dry ingredients up the night before...just one less step in the morning. Besides breakfast, you'll be proud to serve these for brunch. Or serve them in the evening alongside a bowl of soup and you'll have a complete meal...or by the fireside with a mug of cider. You'll know what to do!
Nutrition Facts : Calories 243.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 25.4, Sodium 258.8, Carbohydrate 39.6, Fiber 2.2, Sugar 18.3, Protein 4.4
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