SWEET POTATO ZUCCHINI MUFFINS
Inspired by Starbucks® zucchini bread. I thought sweet potato would be the perfect complement to the zucchini. This is just a great breakfast treat that even the kids will enjoy! Serve with a little butter and syrup. Yum!
Provided by Sheryl Carnes
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
- Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
- Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 228.4 mg, Sugar 12.6 g
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO MUFFINS
Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.-Diane Vick, Wilson, North Carolina
Provided by Taste of Home
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 217 calories, Fat 12g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO & RAISIN MUFFINS
This is a muffin that tastes terriffic and has great nutritional value. It's my idea of the perfect breakfast muffin. One look at the list of ingredients will tell you how tasty and satisfying these muffins will be ... butter, creamy sweet potatoes, milk, spices, and pecans.
Provided by Feast Your Eyes
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees.
- Coat the bottoms of 12 medium muffin cups with no-stick cooking spray.
- Add all the ingredients, EXCEPT the cinnamon-sugar, to a large mixing bowl; mix just until the flour is moistened. (COOK'S TIP: Do not over mix the batter or the muffins will be tough when baked.).
- Fill the muffin cups 2/3 full (batter should be lumpy).
- Sprinkle the cinnamon-sugar over batter in each muffin cup.
- Bake 18 - 20 minutes on rack in the center of oven. Immediately remove from pan and place on baker's wire rack to cool.
Nutrition Facts : Calories 226.3, Fat 8.2, SaturatedFat 3.1, Cholesterol 29.2, Sodium 204.4, Carbohydrate 36.5, Fiber 1.7, Sugar 19.2, Protein 3.5
SWEET POTATO AND ZUCCHINI BREAD
Provided by Debbie Fleming
Categories Bread Nut Vegetable Brunch Bake Thanksgiving Walnut Zucchini Sweet Potato/Yam Fall Healthy Bon Appétit South Carolina Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
- Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
SWEET POTATO-RAISIN MUFFINS
Make and share this Sweet Potato-Raisin Muffins recipe from Food.com.
Provided by senseicheryl
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
- In a separate bowl, mix together flour, baking powder, salt, nutmeg and 1 teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened.
- Fold in raisins and walnuts.
- Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
- Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.
Nutrition Facts : Calories 148, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 97.1, Carbohydrate 23.3, Fiber 0.8, Sugar 13.9, Protein 2.1
SWEET POTATO AND RAISIN MUFFINS
Make and share this Sweet Potato and Raisin Muffins recipe from Food.com.
Provided by quotequotecarolreu
Categories Quick Breads
Time 40m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Line muffin tins with liners or s pray with cooking spray.
- In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon until well combined.
- Add the liquids all at once over the dry ingredients and stir until just combined.
- Spoon a heaping 1/4 cup of the batter into each muffin cup, each should be full and well rounded.
- Bake for 25 minutes or until golden brown.
- Turn the muffins out onto a wire rack to cool for 5 minutes.
Nutrition Facts : Calories 219.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 243.8, Carbohydrate 49.1, Fiber 2.3, Sugar 12.8, Protein 5.5
ZUCCHINI, SWEET POTATO, AND RAISIN MUFFINS
Yield 16
Number Of Ingredients 16
Steps:
- Start by preheating oven to 400 degrees F. These muffins are the perfect way to use up a few old end of summer zucchinis you might still have lying around. Using a box grater (or food processor attachment if you are fancy), carefully grate 1 cup of fresh zucchini. For me it took three small zucchinis to yield a cup. Peel 1 medium sweet potato and do the same. Set your grated veggies off to the side. Combine all dry ingredients in a large mixing bowl and stir to combine. In a separate bowl, combine 2 tbsp ground flax with 1/4 cup water and set aside to thicken into a "flax egg." Once thickened, combine all wet ingredients and add to the dry mixing bowl. Add zucchini, sweet potato, and raisins, and fold in using a spatula or mix in with your hands. Even though it's messy, I found using my hands to be the most effective way to get everything thoroughly combined. Grease your muffin pan and spoon batter into muffin cups. I apologize in advance that this recipe doesn't make a yield that fits the standard muffin pan (12), which means you'll have to bake in two batches. Don't hate me. Bake for 30 minutes or until golden brown and cooked through. Allow muffins to cool on a cooling rack before storing. But make sure to taste at least one piping hot out of the oven. That is always how a muffin tastes best.
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