Strawberry Sweet Potato Muffins Recipes

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

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.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in cranberries. , Fill 12 greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffins comes out clean. Cool 10 minutes before removing from pan to a wire rack. Serve warm.

FLUFFY SWEET POTATO MUFFINS

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.

STRAWBERRY MUFFINS RECIPE

Steps:

• Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line them with liner papers.
• In a small bowl mix sugar with the lemon/orange zest.
• In a large bowl sift together flour, baking powder, baking soda, and salt. Stir in the sugar mixture.
• In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. Gently fold in the diced strawberries.
• Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.

SWEET POTATO APPLE MUFFINS

Steps:

• Preheat oven to 325 degrees celsius.
• Steam sweet potatoes until soft. Mash until consistent.
• Meanwhile, cook apples in a saucepan and just enough water to cover the bottom of the saucepan, until the water has all but evaporated. Mash or process the apples.
• In a large bowl, combine the mashed sweet potatoes with the baking soda, baking powder, and flour. If the dough is too dry, add a bit of milk.
• In a separate bowl, whisk together the eggs, sugar, apples, and vanilla, until consistent.
• Gradually add the egg mixture to the the sweet potato mixture, and whisk together.
• Pour batter into greased muffin tray, and bake for 20-25 minutes, until a toothpick inserted comes out clean.
• Enjoy!

STRAWBERRY SWEET POTATO MUFFINS

Steps:

• Spray muffin pan with butter flavored non-stick spray or line with paper cups.
• Mix flour, brown sugar, baking powder, baking soda, spice, and salt. Make a well in the center; set aside.
• In another bowl, mash potatoes with a fork. Add egg, milk, jam, and oil.
• Pour potato mixture into the flour mixture and stir until moist.
• Fill muffin cups approximately 3/4 full. Bake at 400 for 18-20 minutes.
• Cool slightly.
• Drizzle with icing and top with additional jam.
• To make icing, stir together powdered sugar, jam, vanilla, and milk. Add more or less milk to create the desired consistency.