Sweet Potato and Molasses Muffins Recipe

Name: Sweet Potato and Molasses Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: t1 large orange-flesh sweet potato (about 1 1/4 pounds), baked until tender, peeled; 2 eggs, beaten to blend; 1/2 cup milk; 1/2 cup unsulfured (light) molasses; 3 tablespoons butter, melted; 1 1/4 cups all purpose flour; 1/2 cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1/2 teaspoon ground ginger

Servings: persons

t1 large orange-flesh sweet potato (about 1 1/4 pounds), baked until tender, peeled
2 eggs, beaten to blend
1/2 cup milk
1/2 cup unsulfured (light) molasses
3 tablespoons butter, melted
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger

1
Preheat oven to 400F.
2
Line 12 large muffin cups with foil muffin papers.
3
Puree potato in processor.
4
Measure 1 cup puree and transfer to bowl.
5
Mix in eggs, then milk, molasses and butter.
6
Add all remaining ingredients and stir until just mixed.
7
Divide batter among muffin cups.
8
Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes.
9
Transfer to rack.
10
Serve warm or at room temperature.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: t1 large orange-flesh sweet potato (about 1 1/4 pounds), baked until tender, peeled, 2 eggs, beaten to blend, 1/2 cup milk, 1/2 cup unsulfured (light) molasses, and more.

Yes, Sweet Potato and Molasses Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato and Molasses Muffins

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