breakfast sausage & sweet potato muffins
(1 rating)
This Taste of Home recipe was prepared by one of our members at the December, 2012, meeting
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(1 rating)
yield
12 serving(s)
prep time
25 Min
cook time
25 Min
Ingredients For breakfast sausage & sweet potato muffins
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3/4 cimperial sugar/dixie crystals granulated sugar
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3/4 call purpose flour
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1/2 cold fashioned oats
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1 1/2 tspground allspice or cinnamon or 3/4 tsp cloves
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1/2 tspsalt
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1/2 tspbaking soda
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1 cleftover mashed sweet potatoes
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2eggs
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1/4 cbutter, melted
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1/4 ccanola oil
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1/4 cmaple syrup
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1 lbbulk pork sausage, cooked and drained
How To Make breakfast sausage & sweet potato muffins
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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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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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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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