Sweet Potato Muffins

(from saymyname’s recipe box)

Categories: Breakfast, Muffins, Sweet Potatoes

Ingredients

  • 1 large sweet potato (about 1 pound)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • 1 large egg , beaten, at room temperature
  • 6 tablespoons unsalted butter , melted and cooled
  • 3/4 cup maple syrup
  • 1/2 cup milk (do not use nonfat)
  • 2 teaspoons lemon juice

Directions

  1. Prick the sweet potato several times with the tines of a fork.

  2. 2

  3. Place a piece of aluminum foil on you oven rack; place the potato on the foil.

  4. Bake in a 400° oven for 1 hour, 15 minutes or until soft.

  5. Transfer potato to a wire rack and cool for 10 minutes.

  6. In a mixing bowl, whisk the flour, baking soda, cinnamon, baking powder, salt, and nutmeg until uniform; set aside.

  7. Peel the potato and measure out 1 cup of cooked flesh; add to a mixing bowl.

  8. Add in the egg and melted butter; whisk until smooth.

  9. Whisk in the maple syrup, milk, and lemon juice.

  10. Add flour mixture to sweet potato mixture; stir using a wooden spoon until the dry ingredients are moistened.

  11. Fill muffin tins that have been sprayed with nonstick spray 3/4 full.

  12. Bake at 400° for 20 minutes or until muffins are well browned, with rounded, cracked tops.

  13. A pick should come out with a few moist crumbs attached.

  14. Cool muffins in pan on a wire rack for 10 minutes.

  15. Turn out muffins and cool for 5 more minutes on wire rack.

  16. Cool completely before storing or freezing.

  17. **Pecan Sweet Potato Muffins—add 2/3 cup chopped pecans with the flour.

  18. **Pumpkin Seed Sweet Potato Muffins—add 2/3 cup shelled pumpkin seeds with the flour.

  19. **Cherry Sweet Potato Muffins—add 2/3 cup dried cherries with the flour.

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