Breakfast Sausage & Sweet Potato Muffins

Name: Breakfast Sausage & Sweet Potato Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 3/4 c imperial sugar/dixie crystals granulated sugar; 3/4 c all purpose flour; 1/2 c old fashioned oats; 1 1/2 tsp ground allspice or cinnamon or 3/4 tsp cloves; 1/2 tsp salt; 1/2 tsp baking soda; 1 c leftover mashed sweet potatoes; 2 eggs; 1/4 c butter, melted; 1/4 c canola oil; 1/4 c maple syrup; 1 lb bulk pork sausage, cooked and drained

By Club Recipes
@Greatchoices

This Taste of Home recipe was prepared by one of our members at the December, 2012, meeting

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

25 Min

Cook:

25 Min

Ingredients

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3/4 c

imperial sugar/dixie crystals granulated sugar
3/4 c

all purpose flour
1/2 c

old fashioned oats
1 1/2 tsp

ground allspice or cinnamon or 3/4 tsp cloves
1/2 tsp

salt
1/2 tsp

baking soda
1 c

leftover mashed sweet potatoes
2

eggs
1/4 c

butter, melted
1/4 c

canola oil
1/4 c

maple syrup
1 lb

bulk pork sausage, cooked and drained

How to Make Breakfast Sausage & Sweet Potato Muffins

Step-by-Step

In 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.
Fill 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.
1 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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