Sweet Potato Muffins

"Perfect for Thanksgiving breakfast."
 
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Ready In:
2hrs 20mins
Ingredients:
12
Yields:
12-24 muffins
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ingredients

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directions

  • Prick the sweet potato several times with the tines of a fork.
  • Place a piece of aluminum foil on you oven rack; place the potato on the foil.
  • Bake in a 400° oven for 1 hour, 15 minutes or until soft.
  • Transfer potato to a wire rack and cool for 10 minutes.
  • In a mixing bowl, whisk the flour, baking soda, cinnamon, baking powder, salt, and nutmeg until uniform; set aside.
  • Peel the potato and measure out 1 cup of cooked flesh; add to a mixing bowl.
  • Add in the egg and melted butter; whisk until smooth.
  • Whisk in the maple syrup, milk, and lemon juice.
  • Add flour mixture to sweet potato mixture; stir using a wooden spoon until the dry ingredients are moistened.
  • Fill muffin tins that have been sprayed with nonstick spray 3/4 full.
  • Bake at 400° for 20 minutes or until muffins are well browned, with rounded, cracked tops.
  • A pick should come out with a few moist crumbs attached.
  • Cool muffins in pan on a wire rack for 10 minutes.
  • Turn out muffins and cool for 5 more minutes on wire rack.
  • Cool completely before storing or freezing.
  • **Pecan Sweet Potato Muffins--add 2/3 cup chopped pecans with the flour.
  • **Pumpkin Seed Sweet Potato Muffins--add 2/3 cup shelled pumpkin seeds with the flour.
  • **Cherry Sweet Potato Muffins--add 2/3 cup dried cherries with the flour.

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