Best 2 Mini Sweet Potato Muffins Recipes
When trying to find the best recipe for mini sweet potato muffins, there are a few things to consider. The first is the type of sweet potato to use. Some recipes call for using orange-fleshed sweet potatoes, while others call for using purple-fleshed sweet potatoes. The type of sweet potato you use will affect the color and flavor of the muffins. The second thing to consider is the ingredients that are used in the recipe. Some recipes call for using all-purpose flour, while others call for using a combination of all-purpose flour and whole wheat flour. The type of flour you use will affect the texture of the muffins. Finally, you should consider the baking method. Some recipes call for baking the muffins in a muffin tin, while others call for baking them in a loaf pan. The baking method you use will affect the shape and size of the muffins.
Here are our top 2 tried and tested recipes!
MINI SWEET POTATO MUFFINS
I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. -Meredith Hedeen, New Kensington, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
TASTY SWEET POTATO MUFFINS & MINI LOAVES
A friend had sent me a link to a Pumpkin muffin recipe with a graham cracker base, not having most of the ingredients in my cabinet I decided to improvise and create my own recipe. My hubby loves Sweet Potato Pie so I thought hmm let me try making a Sweet Potato muffin. I decided to heed some of my vegetarian daughters advice to...
Provided by Mary Merth
Categories Other Snacks
Time 45m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350. Spray the muffin tins and set aside. also spray your pan with 4 mini loafs
- 2. I used a 16 oz can of sweet potatoes in heavy syrup and drain all the juice out then put the sweet potatoes in the blender and pureed them. Set aside.
- 3. Mix all liquid ingredients together add it the sweet potatoes then mixing together. Now all the dry ingredients leaving the nuts to be folded in after everything is mixed thoroughly.
- 4. Fill muffin tins 3/4 full makes 24 muffins and one mini 4 loaf pan fill each one 3/4 full.
- 5. Bake at 350 for 20 to 25 minutes till toothpick comes out clean. Remove
- 6. Let cool 2-3 minutes loosen and put them on cooling racks to cool. Serve hot or cold.
Tips:
- For a crispy muffin top, brush the tops of the muffins with a mixture of melted butter and honey before baking.
- If you don't have a muffin pan, you can bake the muffins in a greased 9x13 inch baking pan.
- Be sure to use fresh sweet potatoes for the best flavor.
- If you don't have a food processor, you can grate the sweet potatoes by hand.
- Feel free to add other ingredients to the muffins, such as raisins, nuts, or chocolate chips.
Conclusion:
These mini sweet potato muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your own preferences. So next time you're looking for a sweet treat, give these muffins a try!
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