Sweet Potato Muffins A Great Breakfast 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:

• 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.

Steps:

• Heat oven to 400 degrees. Spray muffin pans with non-stick spray or line with paper baking cups.
• In a bowl, beat egg slightly. Stir in milk, sweet potato and oil or butter.
• Blend dry ingredients together, then add to wet mixture. Stir until flour is moistened. Batter should be slightly lumpy. Fold in raisins.
• Fill muffin cups ¾ full.
• Bake for about 15 minutes or until inserted toothpick comes out clean. Serve hot. Watch the video here: https://www.youtube.com/watch?v=632B0UsvnFA.
• When making these muffins for a regular day breakfast, I like to mix the dry ingredients up the night before...just one less step in the morning. Besides breakfast, you'll be proud to serve these for brunch. Or serve them in the evening alongside a bowl of soup and you'll have a complete meal...or by the fireside with a mug of cider. You'll know what to do!

Steps:

• In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.