breakfast sausage & sweet potato muffins
This Taste of Home recipe was prepared by one of our members at the December, 2012, meeting
prep time
25 Min
cook time
25 Min
method
---
yield
12 serving(s)
Ingredients
- 3/4 cup imperial sugar/dixie crystals granulated sugar
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oats
- 1 1/2 teaspoons ground allspice or cinnamon or 3/4 tsp cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup leftover mashed sweet potatoes
- 2 - eggs
- 1/4 cup butter, melted
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 pound bulk pork sausage, cooked and drained
How To Make breakfast sausage & sweet potato muffins
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Step 1In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage.
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Step 2Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
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Step 31 muffin equals 291 calories, 17 g fat (6 g saturated fat), 59 mg cholesterol, 353 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.
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Category:
Meat Breakfast
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