Sweet Potato Muffins With Cream Cheese Filling Recipes

Steps:

• Place oven rack in middle position and preheat oven to 350ºF.
• Lightly grease muffin tin or use cupcake liners.
• Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
• Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
• Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
• Add eggs; beat well.
• Add sweet potatoes and mix well.
• In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
• Spoon into prepared muffin tins to 1/2 full.
• Use a spoon to make a depression in the center of each to form a "nest" or "well."
• Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
• Bake in preheated oven at 350ºF for 25 minutes.
• Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
• Serve at room temperature or cold. Store and refrigerate in an airtight container.

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:

• 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 the oven to 200 degrees C/400 degrees F/gas mark 6.
• Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
• Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
• (c) Jamie Oliver 2003

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.