Spicy Sweet Potato Muffins Recipes

Steps:

• In a large bowl, combine the flour, 1 cup sugar, orange zest, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter. , Bake at 400° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.

Steps:

• Preheat oven to 425. Grease 12 standard (2.5") muffin cups.
• Combine 2 Tbsp brown sugar and 1 tsp cinnamon in a small bowl; set aside.
• Sift flour, baking powder, remaining 1 tsp cinnamon, salt, baking soda and allspice into large bowl. Stir in remaining 1/3 c brown sugar.
• Combine sweet potatoes, buttermilk, oil and egg in medium bowl. Stir buttermilk mixture into dry ingredients just until moistened.
• Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle each muffin with 1/2 tsp cinamon mixture.
• Bake 14-16 minutes or until toothpick inserted into centers comes out clean.

Steps:

• Preheat oven to 350F and grease a muffin pan.
• Combine 1 3/4 cups flour, baking soda, cinnamon and salt in a large bowl.
• In another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended.
• Make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened.
• Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture.
• Fill muffin tins to 3/4 full and bake for 27-30 minutes.
• Remove from pans immediately and cool on wire racks.
• (Alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• In a large bowl beat together the sweet potato, eggs, milk, honey and butter until it is creamy.
• Combine the flour, baking powder, salt and cinnamon.
• Add dry ingredients to sweet potato mixture. Just mix until combined.
• Fill 12 well-greased muffin cups 2/3 full.
• Put a pecan half on top of each muffin.
• Bake at 400 degrees for 20 minutes.