Whole Wheat Sweet Potato Muffins Recipes

Steps:

• Preheat oven to 350.
• Put papers in large muffin pan for 12 muffins.
• Whisk together 1st seven ingredients in a bowl.
• Mix together the flours, baking powder, spices, salt, and sweet potatoes in a large bowl.
• Stir in the wet ingredients, gently mixing until the flour is absorbed. This will be a very thick batter.
• Drop the batter into the muffin papers using a cookie scoop. They should be full. Sprinkle tops with chopped pecans.
• Bake the muffins for 30 minutes or until a toothpick inserted into the center comes out clean.
• Cool in pan for 10 minutes.
• Remove muffins and cool on rack.

Steps:

• Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
• Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Steps:

• 1. Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet. Bake the sweet potato in the preheated oven until easily pieced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
• 2. Reduce the oven temperature to 350 degrees F ( 175 degrees C).
• 3. Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and the mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
• 4. Blend the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
• 5. Bake the muffins in the preheated oven until golden and the tops spring back when lightly pressed. 12 to 15 minutes.

Steps:

• Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400°F.
• Sift flour, baking powder, and salt into a large bowl.
• In food processor, blend eggs, potato, and sugar. (Or by hand: beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth.
• Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.
• Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350 degrees. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
• Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.