Diana's Desserts - www.dianasdesserts.com

Sweet Potato Muffins

in Diana's Recipe Book

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Servings: 16 regular size or 36 miniature muffins
Muffin mixes are a convenient way to add to your baking prepeparations, but you can whip up these homemade Sweet Potato Muffins in just about as little time.

While many recipes calling for sweet potatoes require an hour or so of baking fresh sweet potatoes, time for cooling, then peeling and mashing, this recipe takes advantage of canned sweet potatoes.

The sweet potatoes are combined with traditional sweet muffin ingredients: butter, sugar, eggs, flour, and some spices. Chopped pecans or walnuts can be added for rxtra flavor and texture, if desired.

These muffins are a tasty alternative to blueberry or bran muffins to serve with breakfast or brunch.

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cup packed canned sweet potatoes, drained well and mashed
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat milk
1/2 cup chopped pecans or walnuts, (optional)

Preheat oven to 400 degrees F (200 C). Spray muffin tins with nonstick spray and set aside.

Cream butter and sugar in a large bowl. Add eggs and sweet potatoes, and blend in well. Combine the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add to the butter mixture, alternating with the milk, until combined. Fold in nuts, if desired. Fill prepared muffin tins 3/4 full and bake for 20 to 25 minutes for regular muffins, 15 minutes for mini muffins.

Makes 16 regular size muffins and 36 miniature size muffins.

Date: November 10, 2003

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