Sweet Potato Muffins Recipe

5 1 3
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Sweet Potato Muffins Recipe

Read Reviews
5 1 3
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 3 cups self-rising flour
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1-1/2 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked sweet potatoes
  • 1 cup raisins
  • 1 cup chopped nuts

Directions

In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen.
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.
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.
Originally published as Sweet Potato Muffins in Country Woman September/October 2000, p10

Nutritional Facts

1 each: 217 calories, 12g fat (1g saturated fat), 24mg cholesterol, 130mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 3 cups self-rising flour
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1-1/2 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked sweet potatoes
  • 1 cup raisins
  • 1 cup chopped nuts
  1. In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen.
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.
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.
Originally published as Sweet Potato Muffins in Country Woman September/October 2000, p10

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Reviews forSweet Potato Muffins

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MY REVIEW
beckihomecki User ID: 1537566 87451
Reviewed Jul. 2, 2013

"These muffins are really good, but a little unhealthy. I made them with 1 C wheat flour, cut the sugar to 1 C, added a little more cinnamon, and did 1/2 oil 1/2 applesauce. They are really moist and delicious. You can make minks or loaves as well. My kids love these. Must try."

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