Whole Wheat Sweet Potato Muffins Recipes

WHOLE WHEAT SWEET POTATO MUFFINS

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.

HEALTHY SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
• Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.