Recipe

Sweet Potato Yogurt Muffins Recipe

	Myrna / All my dishes 2 years ago Delicious autumn muffins. Very healthy and moist. Prep:10m Cook:12m Servings:12	Myrna
	spiced autumn muffins

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Ingredients

3/4 cup vegetable oil, plus more for pan

1 1/2 cups whole-wheat flour, spooned and leveled

1 1/2 cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

1 tablespoon pumpkin pie spice (or mix of cinnamon, ginger, and allspice)

1/2 teaspoon baking soda

2 cups mashed sweet potato or pumpkin puree

1 cup plain low-fat yogurt

3 large eggs

1 cup turbinado sugar, plus 2 tablespoons more for sprinkling

1 1/2 cups coarsely chopped walnuts

Directions

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

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Comments

mrssgtsejersen 1 year ago said:
I made these a couple of nights ago after dinner. They were quick and easy to make even with a 6 month old in the kitchen. Very tasty, I made small muffins instead of the jumbo ones and they disappeared fast. Will definelty be making these again.

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