SWEET-POTATO MUFFINS
Delicious muffins that are a little bit different than you'd expect.
Provided by jen
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 13
Steps:
- 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 : Calories 362.8 calories, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g
ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY
Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
- Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
- Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
- Let cool for 5 minutes. Garnish with chopped parsley before serving.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams
ROSEMARY SWEET POTATO MUFFINS RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, medium white onion, garlic, fresh rosemary, kosher salt, black pepper, nonstick cooking spray, whole wheat flour, baking powder, baking soda, sugar, large eggs, buttermilk, unsalted butter
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the cooled sweet potato mixture to the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams
Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
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