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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
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 serving (1 each) equals 217 calories, 12 g fat (1 g saturated fat), 24 mg cholesterol, 130 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Sweet Potato Muffins in Country Woman September/October 2000, p10
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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