Disappearing Sweet Potato Muffins

niedziela, 9 lutego 2014

Disappearing Sweet Potato Muffins

Time: 1 hrs


  • 1 1/8 cups packed brown sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 4 cups raw sweet potato, peeled andshredded
  • 1/2 cup raisins (optional)
  • 1 cup walnuts (optional)


  • 1 Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
  • 2 Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
  • 3 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.
  • 4 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.

0 komentarze :

Prześlij komentarz