tasty sweet potato muffins & mini loaves
A friend had sent me a link to a Pumpkin muffin recipe with a graham cracker base, not having most of the ingredients in my cabinet I decided to improvise and create my own recipe. My hubby loves Sweet Potato Pie so I thought hmm let me try making a Sweet Potato muffin. I decided to heed some of my vegetarian daughters advice to use less oil implementing applesauce and have personally been cutting back on sugars using Agave. This was a trial and error recipe much to my husbands delight there was no trial or error for it turned out as he put it very tasty! My grandsons loved the muffins and asked for seconds they enjoyed them so much. My husband took them to work and everyone asked for a copy of the recipe. These are a keeper. You can alter both sugars with splenda for the brown sugar cut amount in half for splenda brown sugar and the white sugar cut the amount in half for white splenda sugar and still use the agave its approved for diabetics. For more of my recipes go to www.mommamaryssoutherncooking.blogspot.com
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 3 1/2 teaspoons pumpkin pie spices
- 1 pinch cardamon, ground
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 dashes pure vanilla extract
- 1 teaspoon pure almond extract
- 4 - eggs
- 3/4 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 3/4 cup agave nectar
- 2 cups sweet potatoes
- 3/4 cup canola oil
- 1/2 cup applesauce, unsweetened
- 1 tablespoon cream or half and half
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
How To Make tasty sweet potato muffins & mini loaves
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Step 1Preheat oven to 350. Spray the muffin tins and set aside. also spray your pan with 4 mini loafs
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Step 2I used a 16 oz can of sweet potatoes in heavy syrup and drain all the juice out then put the sweet potatoes in the blender and pureed them. Set aside.
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Step 3Mix all liquid ingredients together add it the sweet potatoes then mixing together. Now all the dry ingredients leaving the nuts to be folded in after everything is mixed thoroughly.
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Step 4Fill muffin tins 3/4 full makes 24 muffins and one mini 4 loaf pan fill each one 3/4 full.
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Step 5Bake at 350 for 20 to 25 minutes till toothpick comes out clean. Remove
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Step 6Let cool 2-3 minutes loosen and put them on cooling racks to cool. Serve hot or cold. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
