Ingredients
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1 1/8
-
1/2
-
1
-
2
-
2
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Disappearing Sweet Potato Muffins,These are really good and a great way to get some good stuff into my kids, they eat them like candy! I didn’t like the recipes with cooked/mashed sweet potatoes, so when I found this one, I was so excited. These smell absolutely wonderful when they are cooking too! We usually leave out the nuts, but put in the raisins,Loved these! I had about 3-5 lbs of potatoes, which I grated coarsely, and ended up doing a triple batch of muffins, so it took about 1+ lb of sweet potato per batch. The triple batch made 3 dz regular muffins plus 2-4 dz mini muffins, and I filled the cups to the rims. They were moist, dense, and kept a few days. used all applesauce instead of oil, and used 1 c of wheat flour (because I forgot I was going to use wheat until I was almost done measuring). Put almonds and raisins in the last 2/3 of the muffins, and I actually preferred them without raisins because I’m not super fond of raisins, but everyone else liked them in. I think chocolate chips would be really good. They popped right out of my greased silicone muffin pans nicely. I didn’t think they were too sweet, just right.
Update: I forgot to mention that I don’t peel my sweet potatoes, only wash them and cut off bad spots. I also tried with 1/2 wheat flour, almonds and milk chocolate chips with good results. Update #2 – I quadrupled the batch today – but a 15 oz can of applesauce is only 1 1/2 cups, so I had to add some oil. I didn’t put any add-ins (no nuts, raisins, coconut, or chocolate chips), and i think it needed some. They were still good, but a little something extra to break it up would have been better. Got 5 dozen regular and about 20 mini muffins.,Loved these! I had about 3-5 lbs of potatoes, which I grated coarsely, and ended up doing a triple batch of muffins, so it took about 1+ lb of sweet potato per batch. The triple batch made 3 dz regular muffins plus 2-4 dz mini muffins, and I filled the cups to the rims. They were moist, dense, and kept a few days. used all applesauce instead of oil, and used 1 c of wheat flour (because I forgot I was going to use wheat until I was almost done measuring). Put almonds and raisins in the last 2/3 of the muffins, and I actually preferred them without raisins because I’m not super fond of raisins, but everyone else liked them in. I think chocolate chips would be really good. They popped right out of my greased silicone muffin pans nicely. I didn’t think they were too sweet, just right.
Update: I forgot to mention that I don’t peel my sweet potatoes, only wash them and cut off bad spots. I also tried with 1/2 wheat flour, almonds and milk chocolate chips with good results. Update #2 – I quadrupled the batch today – but a 15 oz can of applesauce is only 1 1/2 cups, so I had to add some oil. I didn’t put any add-ins (no nuts, raisins, coconut, or chocolate chips), and i think it needed some. They were still good, but a little something extra to break it up would have been better. Got 5 dozen regular and about 20 mini muffins.
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F (175 Degrees C). Grease Muffin Tins to Hold 12 Muffins. |
|
2
Done
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Whisk Together Brown Sugar, Oil, Vanilla and Eggs in a Small Bowl. |
|
3
Done
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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. |
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4
Done
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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. |
