Best Sweet Potato Apple Cookie Muffins Recipes

APPLE SWEET POTATO MUFFINS

Steps:

• Preheat you oven to 350℉ and line a muffin tin with 12 liners. Set aside.
• In your blender, combine everything except apples. Blend until you have a smooth batter and everything is incorporated. If you don not have a high-speed blender. Blend dry ingredients first until oats are broken down to a flour-like consistency. Then add remaining ingredients (except) and blend again. This will help to break down oats easier and give your muffin a better texture.
• Fold in finely chopped apples.
• Portion out between the prepared muffin cups. Top with a few thin slices of apple if you like for decoration.
• Bake for 20-25 minutes.
• Allow muffins to cool for 20 minutes before enjoying.
• Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.

SWEET POTATO APPLE COOKIE MUFFINS RECIPE - (4.5/5)

Steps:

• 1. Boil the sweet potato, peel and puree it. You can use some of the milk to help the puree go more smoothly. Stick it in the fridge to cool while you do other things, like dicing the apple. Or use canned sweet potato puree. 2. Preheat oven to 400 degrees. Prepare baking sheets or muffin tins with either parchment paper or cooking spray, dust with flour if you like. 3. Combine dry ingredients and transfer a few tablespoons to your bowl of diced apples. Giving them a thin covering of the mix helps them not sink to the bottom while baking. 4. Add the diced butter to the dry ingredients, the butter should be cold. Cut the butter into the mix with a fork, pastry cutter or two knives. Do this until you have pea sized chunks. 5. Add about 1 cup of the cold sweet potato puree into the mix. 6. Slowly add the milk to the mix. Add a little at a time so you don't end up with runny batter. You want to be able drop a spoonful onto a baking sheet without it running everywhere. 7. Mix in the apples. 8. Drop large spoonfuls of batter onto a baking sheet for cookies, or fill muffin tins. 9. Bake for 15-20 minutes until the edges are slightly brown. 10. While these are baking, make a drizzle for the cookies. Mix a couple tablespoons of brown sugar with about 1-2 teaspoons of cinnamon, 1/2 tablespoon of milk and a tiny bit of vanilla extract. It should be thick. 11. Drizzle the glaze on the cookies or muffins after you take them out of the oven. Try to eat only one. Then go for a run while the others cool and freeze them.

SWEET-POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

SWEET POTATO MUFFINS

Steps:

• In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CINNAMON SWEET POTATO MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients; drizzle over warm muffins. Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.