Sweet Potato Muffins

A warm and nutty taste lingers when enjoying these sweet potato muffins. The flavour is strengthened by the cinnamon and the sugar coating which gives a crunchy finnish which I absolutely love.

These muffins are great to make when you have left over cooked, or mashed sweet potato's in your fridge, they are moist and just delicious.

My mum loves sweet potatoes she eats them raw whenever she feels peckish in particular the orange ones. So if you are a sweet potato lover like my mum you should definitely try this recipe.

The muffins are great on their own for breakfast, to place in your school lunch box or as a in between snack as well as being a tasty side-dish to a vegetable soup recipe or one of the many quiche recipes.

Sweet Potato Muffins

Ingredient list:

sweet potatoes
flour
sugar
baking powder
Himalayan crystal salt
walnuts
Does chicken feed influence the chicken egg?
pros and cons of raw milk
butter
cinnamon

  • 1 and 1/4 cups of mashed steamed sweet potato
  • 1 and 3/4 cups of flour
  • 2 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1/2 cup of shelled and crushed walnuts
  • 2 eggs beaten
  • 3/4 cup of milk
  • 1/4 cup of butter, melted
  • sugar and cinnamon to coat

Kitchen utensils:

  • 1 steam pot
  • 2 bowls
  • 12 Muffin Cups or muffin tray
  • Paper muffin sleeves

Step by step instructions:

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Preparation:

Steam and thereafter mash 1 and 1/4 cup of sweet potato.

Pre-heat the oven to 180. Convert!

Dough:

  1. Fill the first bowl with one and three quarter cups of flour, the two tablespoons of sugar, the tablespoon of baking powder, the teaspoon of salt and the half cup of walnuts. Then toss everything together.
  2. Use the second bowl to break and beat the two eggs in. Add the 3/4 cups of milk and the 1/4 cup of melted butter and beat.
  3. Bring everything together and blend well. Then fold the mashed sweet potato under.
  4. Spread the dough evenly, filling each muffin form about 3/4 full.
  5. Sprinkle a mixture of brown sugar and cinnamon on top.

Place the the tray into the pre-heated oven and bake for about 40 minutes. to check if the muffins are ready just stick a toothpick in one of them and if the toothpick comes out clean then they are ready. The muffins taste great warm or cold. Though, the paper muffin sleeves can be difficult to remove while the muffins are warm. This problem is avoided by letting the muffins cool down completely.

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Cupcakes and Muffins:

Go to banana muffin recipe
Go to spiced chocolate muffin recipe
Go to pumpkin muffins with ginger and coconut
Go to zucchini muffin recipe
Go to sweet potato muffin recipe

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