Moist muffins made with sweet potatoes and a blend of spices. |
Equipment
- Muffin pan
- Muffin liners
- Microwave
Ingredients
- Cooking spray
- 2 cups sweet potato (about 1 large), scrubbed and rinsed
- ¼ cup white sugar
- ½ cup brown sugar, packed
- ½ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- 1 teaspoon salt
Instructions
- Preheat oven to 350 F. Lightly coat muffin pan with cooking spray. Line the pan with each muffin cup.
- Poke the the sweet potato a few times with a fork. Place in a shallow bowl with a ½ inch of water and microwave on high for 10-15 minutes, until it soft.
- While the sweet potato is cooking, whisk together white sugar, brown sugar, oil, vanilla, and eggs in a large bowl.
- In a medium bowl, combine the all-purpose and whole-wheat flour, baking powder, salt, and spices.
- When cool enough to handle, peel and mash the sweet potato.
- Add sweet potato to the wet ingredients and mix until combined.
- Gradually add dry ingredients to the wet ingredients, mixing well each time.
- Spoon the batter evenly into each muffin cup.
- Bake for 25-30 minutes. Serve warm, freeze leftovers or store in refrigerator.
Notes
Prep Tip
- 1 ½ teaspoons of cinnamon can be substituted for allspice or nutmeg.
- To save time, try using canned pumpkin instead of sweet potatoes.
Nutrition
Serving: 1 muffinCalories: 130calCarbohydrates: 19gProtein: 2gFat: 5gSodium: 260mgFiber: 1g