Sweet Potato Muffins Recipe
Sweet potato muffins are edible within 3 months if kept in the freezer, so, hectic prep for a creative breakfast is no longer in the scenario. Microwaving them until they’re soft is the best way to reheat.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 servings
- 2/3 cup sweet potato
- 1/3 cup milk
- 1/3 cup unsalted butter
- 1/3 cup light-colored syrup or sugar
- 1 1/2 eggs
- 1 cup cornstarch
- 1 cup whole-wheat flour
- 1/2 tsp salt
- 1/2 cup pumpkin seeds
Wash and chop the sweet potatoes into thin slices, then boil until well-done. Mash them by hand or simply run them through a blender until completely soft and smooth, then set aside.
Make the muffin mixture: Combine the dry ingredients in a medium bowl: cornstarch, whole-wheat flour and salt. Set aside. Mix together the blended sweet potato, beaten eggs, butter, syrup and milk. Stir in the dry ingredients until they're fully incorporated and moistened.
Preheat oven to 375°F. Line the baking sheet with 12 muffin liners.
Coat the muffin liners with nonstick spray, then scoop the muffin mixture into the liners (up to 3/4 of the capacity). Sprinkle them with extra sugar or toppings if desired.
Oven-bake for 25-30 minutes. After that, you can check their doneness by inserting a wooden pick and see if the pick comes out clean without any tiny muffin scraps stuck to it.
Let them sit for another 5 minutes, then remove the pan from the oven.
Serve alone while still hot or slather some whipped cream on. For leftovers, you can reheat them in the oven for a couple of minutes.
Serving: 1muffin | Calories: 266kcal | Carbohydrates: 25.9g | Protein: 2.3g | Fat: 5.9g | Saturated Fat: 3.5g | Cholesterol: 35mg | Sodium: 149mg | Fiber: 0.8g | Sugar: 6.7g