WHOLE WHEAT SWEET POTATO MUFFINS
Spicy whole wheat sweet potato muffins, great for breakfast or a snack, have an optional crunchy almond-oat topping.
Provided by zanyzaynab
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 16
Number Of Ingredients 17
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
- Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
- Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
- Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 41.1 g, Cholesterol 23.8 mg, Fat 6.9 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 181.7 mg, Sugar 26.3 g
WHOLE WHEAT SWEET POTATO MUFFINS
Make and share this Whole Wheat Sweet Potato Muffins recipe from Food.com.
Provided by Part_time_dreamer
Categories Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400°F.
- Sift flour, baking powder, and salt into a large bowl.
- In food processor, blend eggs, potato, and sugar. (Or by hand: beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth.
- Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.
- Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350 degrees. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside.
- Serve warm or at room temperature.
Nutrition Facts : Calories 214.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 33.9, Sodium 218.2, Carbohydrate 32.3, Fiber 2.2, Sugar 11.5, Protein 4.8
WHOLE WHEAT SWEET POTATO MUFFINS
In the quest for healthy breakfast muffins that my fast food loving husband will eat, I adapted this recipe and really liked it. The muffins are really moist, not too sweet, and have the added benefit of whole wheat and fresh sweet potato. Update: I made this with shredded carrots, substituted apple sauce for the oil, and added dried fruit bits and it worked equally as well. Update 2: topped these with a combo of pecans, raw sugar, and dark chocolate... yummy!
Provided by Finneus Fudge
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Put papers in large muffin pan for 12 muffins.
- Whisk together 1st seven ingredients in a bowl.
- Mix together the flours, baking powder, spices, salt, and sweet potatoes in a large bowl.
- Stir in the wet ingredients, gently mixing until the flour is absorbed. This will be a very thick batter.
- Drop the batter into the muffin papers using a cookie scoop. They should be full. Sprinkle tops with chopped pecans.
- Bake the muffins for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes.
- Remove muffins and cool on rack.
Nutrition Facts : Calories 265.4, Fat 9.1, SaturatedFat 1, Cholesterol 31, Sodium 196.9, Carbohydrate 42.8, Fiber 3.3, Sugar 15.3, Protein 4.6
WHOLE-WHEAT SWEET POTATO MUFFINS
Steps:
- 1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside. 2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil. 3. Cream the butter and sugars until light and fluffy, about 3 minutes. 4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together. 5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates. 6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.
WHOLE WHEAT SWEET POTATO MUFFINS
Made these muffins to share with family and friends and all agree they are scrumptious!
Provided by Joni Letlow
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet. Bake the sweet potato in the preheated oven until easily pieced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
- 2. Reduce the oven temperature to 350 degrees F ( 175 degrees C).
- 3. Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and the mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
- 4. Blend the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
- 5. Bake the muffins in the preheated oven until golden and the tops spring back when lightly pressed. 12 to 15 minutes.
WHOLE WHEAT SWEET POTATO MUFFINS
This recipe came from Allrecipes. I tweaked it only slightly. I love sweet potatoes & honey! I don't think I have made a recipe with honey. But, I use it on things, like biscuits, waffles, etc. Anyway, I am looking forward to making them. I would like to put more sweet potatoes in the recipe, but don't know how that would be....
Provided by Sharon Colyer
Categories Other Breakfast
Time 1h35m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400°F. Grease 16 muffin cups, or line with paper liners; set aside.
- 2. Prick sweet potato several times, with a fork, and place onto a baking sheet. Bake, until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash. Reduce oven heat to 350°F.
- 3. Whisk together next 7 ingredients. Stir in the remaining items, plus the mashed sweet potato, just until items are moistened. Spoon batter evenly, into prepared muffin cups.
- 4. TOPPING: Blend together the oatmeal and next 3 items, in a food processor or blender. Sprinkle topping over unbaked muffins.
- 5. Bake, until golden and the tops spring back, when lightly pressed, 12-15 minutes. Makes 16 muffins. Nutrition: One muffin 233 cal, 6.9 g fat (1.1 g sat), 27 mg chol, 182 mg sod, l84 mg potassium, 41.1 g carg, 3.1 g fiber, 4.8 g protein.
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