-
-
My review
Sweet-Potato Muffins
jen
"Delicious muffins that are a little bit different than you'd expect."
Added to shopping list.
Go to shopping list.
Ingredients
servings 363 calsOriginal 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.
Nutrition Facts
Per Serving: 363 calories; 16 g fat; 51.6 g carbohydrates; 5.4 g protein; 31 mg cholesterol; 221 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 8495 Ratings
-
-
-
-
-
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, ...
Most helpful
Most positive
Least positive
Newest
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...