Description
A recipe for moist muffins using cooked sweet potato puree.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mashed cooked sweet potato
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, mix the mashed sweet potato, granulated sugar, and brown sugar until combined.
- Beat in the egg, vegetable oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use canned sweet potato puree if you do not have cooked fresh sweet potato.
- For extra flavor, add 1/2 cup of chopped pecans or walnuts to the batter.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: sweet potato, muffins, breakfast, baked goods, quick bread