Sweet Potato And Molasses Muffins Recipes

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 dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F In the meantime, cream butter and sugar with an electric mixer. Sucanat is grainier than sugar and won't cream the same way-it'll work fine so long as the sucanat and butter are well mixed.
• Add eggs, vanilla, applesauce and sweet potato to butter-sugar combo and mix well on low speed.
• Combine all dry ingredients in a separate bowl. Slowly add to the wet ingredients while continuing to mix on low speed.
• Fill each well of a greased, 1-ounce mini muffin tray half way. Add a ¼ tsp dollop of cream cheese on top of batter. Finish filling each well to the rim. Sprinkle each muffin with cinnamon sugar.
• Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)! Sprinkle some more cinnamon sugar on top. Allow muffins to cool in tray for about 5 minutes. Finish cooling on a baking rack.

Steps:

• Preheat oven to 400°F. Line 12 large muffin cups with foil muffin papers.
• Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then milk, molasses and butter. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.