SWEET POTATO MUFFINS

Teresa *

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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Rating:
★★★★★ 2 votes
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)

Step-By-Step

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