Toddler Recipe Salmon Sweet Potato Muffins

FLUFFY SWEET POTATO MUFFINS

Fluffy Sweet Potato Muffins image

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

Ingredients

1 cup mashed sweet potato ((very smooth and cool or at room temperature))
1 cup milk
1/4 cup melted unsalted butter ((slightly cooled; 1/2 stick))
1/4 cup maple syrup
1 egg ((lightly beaten))
2 teaspoons pure vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon ((or pumpkin pie spice)
1/4 teaspoon salt
optional: chocolate chips or fresh lemon zest

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

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