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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 120g Recipe makes 12 muffins) |
||
| Calories 287 | ||
| Calories from Fat 91 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 202mg | 8% | |
| Potassium 257mg | 7% | |
| Total Carbohydrate 45.5g | 15% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 21.9g | ||
| Protein 3.9g | 7% | |
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Disappearing Sweet Potato Muffins
By: Tom&Candy
Mar 23, 2006
These are really good and a great way to get some good stuff into my kids, they eat them like candy! I didn't like the recipes with cooked/mashed sweet potatoes, so when I found this one, I was so excited. These smell absolutely wonderful when they are cooking too! We usually leave out the nuts, but put in the raisins
12 muffins
Ingredients
- 1 1/8 cups packed brown sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 4 cups raw sweet potato, peeled andshredded
- 1/2 cup raisins (optional)
- 1 cup walnuts (optional)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.2
Whisk together brown sugar, oil, vanilla and eggs in a small bowl.3
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.4
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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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Chef #1037915
On Jun 9, 2009
Made these replacing applesauce for the oil, egg whites for the eggs, whole wheat flour for the white flour and agave nectar(1 cup) in place of the brown sugar. DELICIOUS!
From: JasonsCutiePie
On Feb 27, 2009
We have made them a few times now and they're great hot or cold. Everyone loves them including myself... and I don't like sweet potatoes
From: free-free
On Nov 14, 2007
OMGosh GOOD!!! ...The chunkier the potato is in this the better it was for me (Yummy)...I made the full fat version which was delish but something I can only treat myself to every so often...they "lighten up" nicely and equally delicious with substitutions of whole wheat pastry flour, applesauce, egg-beaters and brown sugar Splenda blend...I like the full fat version for The Thanksgiving Holiday weekend...when all "dieting" guide lines are loosened up a bit Great with cranberry and pecans too... SOOO GOOD - THANKS for a great recipe Tom&Candy
From: grrlee
On Jan 15, 2007
I really like these (and so did my kids). I made one change: 1/4 c. oil and 1/4 c. applesauce instead of 1/2 c. oil. They still turned out really really good. I think I will try reducing the sugar a little bit next time, as they were pretty sweet (which is never a complaint you'll hear from me!) and could maybe save a little on calories.
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