Sweet Potato Muffins Recipe

Name: Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 1/2 c. sugar; 1/2 c. brown sugar; 2 eggs; 1 1/4 c. sweet potatoes, mashed (can use frozen or canned); 1 1/2 c. flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 tsp. cinnamon; 1/4 tsp. nutmeg; 1 c. milk; 1/4 c. nuts, chopped (walnuts or pecans); 1/2 c. raisins, chopped

Servings: persons

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 1/4 c. sweet potatoes, mashed (can use frozen or canned)
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. milk
1/4 c. nuts, chopped (walnuts or pecans)
1/2 c. raisins, chopped

1
Grease muffin tins.
2
Cream butter and sugars.
3
Add eggs and mix well.
4
Blend in sweet potatoes.
5
Stir flour with baking powder, salt, cinnamon and nutmeg.
6
Add flour mixture to sweet potatoes alternately with milk.
7
Do not overmix.
8
Fold in nuts and raisins.
9
Fill tins 2/3 full.
10
Bake at 400u00b0 for 25 minutes. Yields 2 to 3 dozen muffins.
11
Excellent compliment with a country ham dinner!

951

kcal

Calories

Fat

149

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 13 ingredients. The key ingredients include: 1/2 c. butter, 1/2 c. sugar, 1/2 c. brown sugar, 2 eggs, and more.

Yes, Sweet Potato 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 Muffins

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