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This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are a delicious treat. —Christine Johnson, Ricetown, Kentucky
This recipe is:
Quick
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Facts 1 muffin equals 225 calories, 10 g fat (1 g saturated fat), 10 mg cholesterol, 133 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Sweet Potato Muffins in Simple & Delicious October/November 2010, p59
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Reviewed on Nov. 04, 2010 by mellb
Yummy! Kid and hubby approved!!
Reviewed on Nov. 01, 2010 by Eudocia
I followed the recipe exactly--at first I thought 1 cup of canola oil sounded like too much. It was a thick batter but the muffins were moist and delectable. Brought them to the office and got raves!
Reviewed on Oct. 31, 2010 by gsmulanix
I think there is a mistake in the amount of canola oil in this recipe. My muffins sunk in the middle and took another 13 minutes to be mostly done. I would cut it in half next time. Are there any corrections for this recipe?
Reviewed on Oct. 27, 2010 by kimberkane
Mild and delicious! I added half a cup of water to the batter, as it was too thick to work with. The glaze is delish! This recipe is certainly a keeper!
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