SWEET POTATO MUFFINS

Teresa G.

By
@BlueGinghamApron

Moist and not too sweet, these delicious muffins are great for an "on the go" breakfast or an anytime treat.


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Comments:

Serves:

12

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
butter or margarine, softened
1 c
granulated sugar
2 large
eggs
1 c
cooked, mashed sweet potatoes (heaping cupful; may use canned, drained)
1 1/4 c
all purpose flour
1/2 tsp
baking soda
1/4 c
pecan pieces (optional)
sparkling sugar (optional)

Directions Step-By-Step

1
Place oven rack in middle position and preheat oven to 350 degrees F and lightly grease muffin tin or use cupcake liners.
2
In mixing bowl, combine butter and sugar; beat until light and fluffy.
3
Add eggs and beat well.
4
Add sweet potatoes and mix well; clean off beaters and switch to wooden spoon.
5
In a small bowl, combine flour and soda; add to creamed mixture (add pecan pieces now, if using), stirring just enough to moisten dry ingredients.
6
Fill muffin tins and sprinkle with sparkling sugar, if using.
7
Bake at 350 degrees F for 25 minutes.
8
Remove from oven and run a knife around each muffin to loosen from pan.
9
Serve hot, warm or at room temperature. Store in an airtight container. Freezes well.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tag: For Kids