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My review
Sweet-Potato Muffins
jen
"Delicious muffins that are a little bit different than you'd expect."
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Ingredients
servings 363Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
- Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
- Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
- Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.
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Reviews
Read all reviews 8495 Ratings
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Most helpful positive review
10/16/2006
This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white f...
Most helpful critical review
4/4/2011
These really did taste good, but they were waaaaay too dense for my taste. I don't know if it's maybe because of the starchiness of the sweet potatoes? I mixed and baked according to direction, ...
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10/16/2006
This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white f...
9/1/2008
SO GOOD! I used a 40 oz. can of yams (drained & mashed), and added 1/2 c. milk...perfect - nice and moist, but not dense. I was able to make 6 jumbo-sized muffins & 5 regular-sized muffins. The ...
1/19/2011
I love this recipe, it is one of my favorites on here. I have made it several times, the only changes I make is I add 1 Tablespoon of Cinnamon and add 1/2 cup of milk, then bake it about 15 mins...
3/28/2002
These muffins were so moist and delicious, although admittedly a bit heavy. I did use whole wheat flour, which may have made them heavier, but they were still so good! I used 3 average-sized s...
10/22/2004
Yum! Finally a way to get my kids to eat sweet potatoes! I left out the nuts, added some milk and cooked them for 15 extra minutes, they were perfect and my kids think they are cupcakes :) Surpr...
12/16/2008
I didn't have fresh sweet potato but I did have mashed. I used 12 oz, with a little butter that had been mashed in. I changed out butter for the oil and added in one mashed banana and one choppe...
2/12/2002
I made these for my sons, ages 3 and 2, and they loved them! I didn't find them heavy at all. One large sweet potato provided the 4 cups, and shredding them was made easier with my food processo...
10/13/2004
My family loved these! I used leftover pureed sweet potatoes and omitted the allspice and nuts. In the end I added a little milk to moisten up the batter. They raised perfectly and smelled li...
9/10/2002
The taste of these are very good. My only complaint is the texture is a little dense, but since they pack in so much beta-carotene, I can live with it. My kids liked them too.