Best Sweet Potato Raisin Muffins Recipes

ZUCCHINI, SWEET POTATO, AND RAISIN MUFFINS image

Yield 16

Number Of Ingredients 16

1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp baking powder
1/2 tsp kosher salt
1/3 cup sucanat or cane sugar
1/3 cup brown sugar
1/2 cup coconut oil (or canola oil)
1/3 cup non-dairy milk
2 tbsp ground flaxseed (+4 tbsp water)
1 tsp vanilla extract
1 cup grated zucchini
1 cup grated sweet potato
1/3 cup raisins

Steps:

Start by preheating oven to 400 degrees F. These muffins are the perfect way to use up a few old end of summer zucchinis you might still have lying around. Using a box grater (or food processor attachment if you are fancy), carefully grate 1 cup of fresh zucchini. For me it took three small zucchinis to yield a cup. Peel 1 medium sweet potato and do the same. Set your grated veggies off to the side. Combine all dry ingredients in a large mixing bowl and stir to combine. In a separate bowl, combine 2 tbsp ground flax with 1/4 cup water and set aside to thicken into a "flax egg." Once thickened, combine all wet ingredients and add to the dry mixing bowl. Add zucchini, sweet potato, and raisins, and fold in using a spatula or mix in with your hands. Even though it's messy, I found using my hands to be the most effective way to get everything thoroughly combined. Grease your muffin pan and spoon batter into muffin cups. I apologize in advance that this recipe doesn't make a yield that fits the standard muffin pan (12), which means you'll have to bake in two batches. Don't hate me. Bake for 30 minutes or until golden brown and cooked through. Allow muffins to cool on a cooling rack before storing. But make sure to taste at least one piping hot out of the oven. That is always how a muffin tastes best.

Sweet Potato & Raisin Muffins image

Provided by Feast Your Eyes

Time 30m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 16

nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon pure vanilla extract
1/2 cup milk
1/2 cup cooked sweet potato, mashed
1/4 cup butter, melted
1 egg
1/2 cup toasted pecans, chopped
1 cup dark raisin
2 tablespoons cinnamon sugar

Steps:

Heat oven to 400 degrees.
Coat the bottoms of 12 medium muffin cups with no-stick cooking spray.
Add all the ingredients, EXCEPT the cinnamon-sugar, to a large mixing bowl; mix just until the flour is moistened. (COOK'S TIP: Do not over mix the batter or the muffins will be tough when baked.).
Fill the muffin cups 2/3 full (batter should be lumpy).
Sprinkle the cinnamon-sugar over batter in each muffin cup.
Bake 18 - 20 minutes on rack in the center of oven. Immediately remove from pan and place on baker's wire rack to cool.

Nutrition Facts : Calories 226.3, Fat 8.2, SaturatedFat 3.1, Cholesterol 29.2, Sodium 204.4, Carbohydrate 36.5, Fiber 1.7, Sugar 19.2, Protein 3.5

Sweet Potato-Raisin Muffins image

Provided by senseicheryl

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

1 1/4 cups canned sweet potatoes, drained
1 1/4 cups sugar
2 tablespoons sugar
1/2 cup butter, softened
2 eggs, beaten
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 teaspoons cinnamon, divided
1 cup milk
1/2 cup raisins
1/4 cup walnuts, chopped

Steps:

Preheat oven to 350 degrees.
Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
In a separate bowl, mix together flour, baking powder, salt, nutmeg and 1 teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened.
Fold in raisins and walnuts.
Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.

Nutrition Facts : Calories 148, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 97.1, Carbohydrate 23.3, Fiber 0.8, Sugar 13.9, Protein 2.1

Sweet Potato-Raisin Muffins image

Provided by @MakeItYours

Number Of Ingredients 13

Steps:

Preheat oven to 350 degrees F. Mash sweet potatoes; stir in 1-1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside. In a separate bowl, mix together flour, baking powder, salt, nutmeg and one teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened. Fold in raisins and walnuts. Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top. Bake at 350 degrees F. for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.