Sweet Potato Muffins -- Quad-Cities Online Recipe Book
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Breads:

Sweet Potato Muffins

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Ingredients

Muffins:
1-1/2 cups all-purpose flour
1/2 cup brown sugar, firmly packed
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt, optional
2 teaspoons grated orange peel
1 cup mashed canned sweet potatoes, drain if necessary
1/2 cup buttermilk, or substitute 1-1/2 teaspoons vinegar or lemon juice and enough milk to make 1/2 cup
1 tablespoon molasses
2 eggs
Topping:
1 tablespoon sugar
1/4 teaspoon cinnamon

Instructions

Heat oven to 375 degrees. Spray 12 muffin cups with non-stick cooking spray or line with paper baking cups. If using cups, spray lightly with cooking spray. In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; blend well. In medium bowl, combine remaining muffin ingredients; blend well; add to dry ingredients, stir just until dry ingredients are moistened. Divide batter among muffin cups. For the topping: In small bowl, combine sugar and cinnamon; mix well. Sprinkle over batter in muffin cups. Bake 375 degrees for 15-20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; serve warm. Makes 12 muffins.

Kay Davis
Milan




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