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Sweet Potato Muffins

Sweet Potato Muffins
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These sweet potato muffins are moist, flavorful, and a great way to use leftover mashed sweet potatoes. They are perfect for breakfast or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup mashed cooked sweet potato
  • 1/2 cup milk
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk together the egg, mashed sweet potato, milk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use leftover mashed sweet potatoes that are plain (without added butter or sugar).
  • You can add 1/2 cup of chopped nuts (pecans or walnuts) or raisins to the batter for extra texture and flavor.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-muffins/