Southern Sweet Potato Muffins Recipes

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.

PINEAPPLE SWEET POTATO MUFFINS (LOUISIANA)

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine sweet potatoes, pineapple, orange zest, eggs & sugar, stirring until well combined, then stir in walnuts.
• In a large bowl, whisk together the flour, baking powder, baking soda & salt, then pour wet ingredients into the dry ingredients & fold until dry ingredients are JUST moistened.
• Spray muffin tins with nonstick cooking spray, then spoon 1/4 cup of the batter into each cup, & if there isn't enough batter, put a small amount of water in the empty cups.
• Bake 16-20 minutes, then cool slightly & serve.

SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350F and grease a muffin pan.
• Combine 1 3/4 cups flour, baking soda, cinnamon and salt in a large bowl.
• In another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended.
• Make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened.
• Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture.
• Fill muffin tins to 3/4 full and bake for 27-30 minutes.
• Remove from pans immediately and cool on wire racks.
• (Alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).