Sweet Potato Muffins


These sweet potato muffins square measure extraordinarily wet, jam-choked with nutrients, and DELICIOUS! If you’re searching for a quick bread formula that’s nutritive and needs less sugar than most alternative quick bread recipes, this is often the one for you! as a result of the natural sweetness of the potatoes, you don’t would like a large amount of sugar to form these muffins tasteful. The sweet potatoes additionally provide this formula a very wet texture.

Whenever I create sweet potato muffins, I leave many bent on eat quickly, and place the remainder into the Deepfreeze when they’ve cooled. All it takes could be a few seconds within the microwave, and they’ll style even as smart as they did out of the kitchen appliance.

They are similar, however not an equivalent. It will get confusing as a result of yams square measure typically incorrectly tagged in stores, in recipes, and even on cans. whereas you'll see sweet potatoes incorrectly tagged as yams (especially within the south), true yams are literally pretty rare within the us.

Yams square measure characterised by a lighter flesh and a darker skin with a rough texture. Since yams are starchier than sweet potatoes, you’ll wish to make sure to use sweet potatoes for this formula. There square measure many types of sweet potatoes in on the market within the U.S., and that they are available in all totally different colours. For this formula, I hunt for a sweet potato with tapered ends and a bright orange flesh.


  • 3 cups of mashed sweet potato see below for instructions
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla
  • 1/2 cup ground flaxseed meal optional


  1. To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
  2. To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
  3. Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.

Recipe From : Good + Simple

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