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Sweet-Potato Muffins

SUBMITTED BY: jen PHOTO BY: CookinginFL

"Delicious muffins that are a little bit different than you'd expect."
RECIPE RATING:
The reviewer gave this recipe 31 stars. This recipe average a 4.5 star rating.
Read Reviews (26)
Original recipe yield 12 muffins

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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 peeled, shredded sweet potato
  • 1/2 cup raisins
  • 1 cup walnuts

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2003 by SHERI BERGEN
These muffins were so moist and delicious, although admittedly a bit heavy. I did use whole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by SUMMER33NY
This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2003 by AMYFLOYD
I made these for my sons, ages 3 and 2, and they loved them! I didn't find them heavy at all.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2003 by WLDIETZ
Wonderful spice blend and what a wonderful aroma! My husband could barely wait for them to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by TODD RIX
Very tasty, although very heavy! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by JMISSNER
The taste of these are very good. My only complaint is the texture is a little dense, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2004 by CANDIEB
Yum! Finally a way to get my kids to eat sweet potatoes! I left out the nuts, added some milk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2004 by MOMMYTLWELLS
My family loved these! I used leftover pureed sweet potatoes and omitted the allspice and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2004 by Jannet
Very tasty and love the idea of giving the kids such a nutritious snack. However,I shredded... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by CookinginFL
SO GOOD! I used a 40 oz. can of yams (drained & mashed), and added 1/2 c. milk...perfect -... MORE

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