Sweet Potato Muffins

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    If you’re looking to add a touch of warmth and sweetness to your baking repertoire, sweet potato muffins are a delightful choice. These muffins not only offer a burst of flavor but also bring a host of nutritional benefits. In this recipe, we’ll guide you through the steps to create these scrumptious treats that blend the wholesome goodness of sweet potatoes with the comforting essence of muffins.

    Ingredients:

    • 1 cup cooked and mashed sweet potatoes
    • 1/2 cup melted butter or coconut oil
    • 1/2 cup brown sugar
    • 1/4 cup maple syrup or honey
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 cup milk (dairy or non-dairy)
    • 1/2 cup chopped nuts or raisins (optional)

    Instructions:

    1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
    2. Prepare the Sweet Potatoes: Peel, chop, and boil or steam sweet potatoes until they are soft. Mash them and let them cool to room temperature.
    3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter or coconut oil, brown sugar, maple syrup or honey, eggs, and vanilla extract until well combined.
    4. Add Mashed Sweet Potatoes: Gently fold the mashed sweet potatoes into the wet mixture until smooth and evenly incorporated.
    5. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
    6. Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix; a few lumps are okay.
    7. Incorporate Milk: Pour in the milk and continue stirring until the batter reaches a smooth consistency.
    8. Optional Add-Ins: If desired, fold in chopped nuts or raisins for an extra layer of texture and flavor.
    9. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
    10. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
    11. Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
    12. Serve and Indulge: Once cooled, these sweet potato muffins are ready to be enjoyed. Serve them as a delightful breakfast treat or a satisfying snack.

    Tips and Variations:

    • Flour Alternatives: Experiment with whole wheat flour or gluten-free flour for a healthier twist.
    • Sweeteners: Adjust the sweetness by modifying the amount of brown sugar, maple syrup, or honey according to your taste preferences.
    • Spice it Up: Add a pinch of cloves or allspice for an extra hint of warmth and spice.
    • Storage: Store leftover muffins in an airtight container at room temperature for up to three days or freeze for longer shelf life.

    With their moist texture and rich flavor, these sweet potato muffins are sure to become a favorite in your baking repertoire. Enjoy the delightful combination of sweet potatoes and classic muffin goodness in every bite!