Sweet potato muffins
Sweet potato muffins are moist, tender and flavourful you can taste the earthy flavour of sweet potato.
Ingredients
- 2 cups mashed sweet potato
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger powder
- ⅛ teaspoon ground nutmeg
- 4 egg
- 1 ½ cups white sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- ¼ cup butter (melted)
- 1 cup chopped pecan or cashew nuts
Instructions
- Cook sweet potatoes until very soft. (See How to cook Sweet potato in the microwave.)
- Scoop out the flesh to fill 2 cups and mash with a fork or potato masher. Set aside.
- Coarsely chop pecans.
- Preheat oven to 180°C, brush 20 to 24 muffin cups with butter or oil, or line with paper liners.
- Sift and mix together, flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg, in a bowl.
- In another bowl, mix together eggs, vegetable oil, butter.
- Add sugar, brown sugar, chopped pecan or cashew nuts (leave some for decoration) and sweet potato.
- Add the flour mixture to the sweet potato mixture and stir to just combine.
- Fill muffin cups up to three-quarter full.
- Sprinkle reserved nuts on top of muffins.
- Bake for 25 minutes, until a skewer inserted into the middle, comes out clean.
- Cool in cups for 5 minutes then remove and cool completely on a wire rack.
- Baking Sweet potato muffins mix in a Loaf pan:
Notes
- About 2 moderately sized sweet potatoes will give 2 cups of mashed potato.
- You can cook sweet potato by boiling, roasting or in the microwave. I cooked mine in the microwave and it is super fast, see my post on how to cook Sweet potato in the microwave.