Sweet "Tater" Muffins

Sweet Tater Muffins Recipe

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Alice Tubbs


These muffins are delicious at any times. Sometimes I make them just for myself for a bit of nostalgia as I travel down memory lane. Mainly, I serve them for breakfast with my sausage casserole every year at a special gathering of my siblings. I found this recipe among some of Mama's recipes years ago. Sometimes she substituted applesauce, bananas or mashed peaches for the mashed sweet potatoes, using whatever fruit she had handy. She used whole milk but 2 percent milk works just as well for the fat conscious eater. Enjoy!

★★★★★ 1 vote
12 muffins
10 Min
25 Min


1/4 c
2 percent milk
1/2 c
mashed sweet potatoes
1/4 c
dark brown sugar
medium egg
3 Tbsp
butter crisco oil or solid crisco shortening
1 Tbsp
dark brown molasses
1/4 c
plain flour
1 c
whole wheat flour
1/2 c
oat bran
2 1/2 tsp
baking powder
1 tsp
finely grated orange peel


1Heat oven t0 400 degrees. Grease 12 medium sized muffin tins. If you like you can also use cupcake liners.
2Mix milk, sweet potatoes, brown sugar, egg, oil and molasses until mixed good.
3Mix together flour, whole wheat flour, oat bran, baking powder and orange peel and add to the other mixed ingredients. Stir until moistened and fill muffin tins untill about half full. Bake in a preheated 400 degree oven for about 25 minutes.
When muffins come out of the oven, I like to spread a little sweet cream "land of the lakes" butter or "I can't believe its not butter" over the top and have a couple with a cup of good hot coffee or tea.

About Sweet "Tater" Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy
Hashtags: #sweet, #potato, #tater