Sweet Potato Muffins
From twill10 12 years agoIngredients
- Sweet Potato Muffins from Texas Cooking shopping list
- 1-3/4 cups all-purpose flour shopping list
- 1/4 cup sugar shopping list
- 1 tablespoon baking powder shopping list
- 1 tablespoon brown sugar shopping list
- 1 teaspoon salt shopping list
- 1/2 cup chopped, toasted pecans (see Note, below) shopping list
- 1-1/4 cups cooked, mashed sweet potatoes shopping list
- 3/4 cup milk shopping list
- 1/4 cup melted butter (1/2 stick) shopping list
- 2 eggs, lightly beaten shopping list
- 1/4 cup sugar shopping list
- 1/2 teaspoon cinnamon shopping list
How to make it
- Preheat oven to 425°F. Spray a muffin tin with vegetable cooking spray, or use liners.
- In a large bowl, combine the first six ingredients, stirring well.
- In a second bowl, combine the next four ingredients, stirring well.
- Make a well in center of the dry ingredients. Add the sweet potato mixture and stir just until mixture is combined and dry ingredients are incorporated.
- Fill muffin cups two-thirds full. Combine remaining 1/4 cup sugar and cinnamon. Sprinkle over each muffin. Bake for 20 to 25 minutes, or until a toothpick inserted in muffin center comes out clean. Cool in tins for 5 minutes; then turn out muffins on wire racks. Makes about 16 muffins.
- Prep time: 15 minutes; Cooking time: 25 minutes; Total time: 40 minutes
- Note: Lightly toasting the pecans will make a big flavor difference. To toast whole pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them. Pecan pieces or chopped pecans will take less time to toast.
People Who Like This Dish 3
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