Sweet Potato Muffins Recipe

Name: Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. canned or cooked fresh sweet potatoes, well drained; 4 Tbsp. butter; 1/2 c. sugar; 1 egg; 3/4 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg; 1/2 c. milk; 4 Tbsp. pecans or walnuts, chopped; 4 Tbsp. chopped raisins

Servings: persons

2/3 c. canned or cooked fresh sweet potatoes, well drained
4 Tbsp. butter
1/2 c. sugar
1 egg
3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. milk
4 Tbsp. pecans or walnuts, chopped
4 Tbsp. chopped raisins

1
Preheat the oven to 400u00b0.
2
Grease muffin tins that are 1 1/2 inches in diameter.
3
Puree the sweet potatoes in a food processor or blender.
4
Cream the butter and sugar.
5
Beat in the eggs and sweet potatoes.
6
Sift flour with baking powder, salt, cinnamon and nutmeg.
7
Add dry ingredients alternately by hand with the milk and chopped nuts and raisins, mixing just until blended.
8
Do not overmix.

571

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 12 ingredients. The key ingredients include: 2/3 c. canned or cooked fresh sweet potatoes, well drained, 4 Tbsp. butter, 1/2 c. sugar, 1 egg, 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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