FLUFFY SWEET POTATO MUFFINS
Plan to prepare the sweet potatoes at least an hour-and up to 3 days ahead-before you start making the muffins so it has time to cool. See the Notes for options for the sweet potato. These are very lightly sweet. Add 1/4 cup brown sugar if desired to make them sweeter.
Provided by Amy Palanjian
Categories Snack
Time 28m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)
- Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.
- Stir in the flours, baking soda, cinnamon, and salt.
- To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.
- Divide among the prepared muffin tin, using about 1/4 cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.
- Serve slightly warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 6 g, Sodium 252 mg, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 21 g, Fiber 2 g, Protein 3 g, Cholesterol 26 mg, UnsaturatedFat 2 g
TODDLER RECIPE: SALMON & SWEET POTATO MUFFINS
Get your toddler eating fish with these salmon and sweet potato muffins that are rich in omega-3. They're easy to hold, so ideal for baby-led weaning
Provided by Caroline Hire - Food writer
Time 30m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180 fan/gas 6, grease a baking tray and six holes of a muffin tin. Put the salmon on the tray and cook for 10 mins or until cooked through. Allow to cool enough to handle, then flake the fish, removing any bones and skin.
- Meanwhile, put the sweet potato in a steamer over boiling water and steam for 8-10 mins or until tender. Drain.
- Beat the eggs with a little black pepper and the chives. Stir in the salmon and potato and spoon the mixture into the muffin tin. Bake for 10-12 minutes until the eggs are set. Leave for a minute or two and then use a knife to carefully remove the muffins.
Nutrition Facts : Calories 115 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium
SWEET-POTATO MUFFINS
Delicious muffins that are a little bit different than you'd expect.
Provided by jen
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g
KID-FRIENDLY SALMON
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h22m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.
- Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.
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