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Tuesday, November 23, 2010
Recipe / Priscilla Tsai / Breakfast Sweet potato muffins
Posted By Priscilla Tsai on Tue, Nov 23, 2010 at 5:25 PM
If you end up with some leftover sweet potato casserole after Thanksgiving, turn it into muffins.
This recipe for sweet potato muffins was converted from a pumpkin bread recipe I have. I subbed the pumpkin for sweet potato mash and added some other good stuff. Instead of buying canned mashed sweet potatoes, you can easily just use your leftover casserole. Just remember to cut down on the amount of sugar in the recipe. If your leftover sweet potatoes have streusel or marshmallows mixed in, even better!
Sweet potato muffins
3/4 cup sugar
1/2 cup oil (you can sub in yogurt for some of the oil)
2 eggs
1 1/2 cups flour (sub in whole wheat flour if you wanna be healthy like that)
1/2 cup wheat bran
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1/2 can mashed sweet potatoes
6 oz. raisins
Mix everything in order given. Batter will be thick. Pour batter into a lined 12-count muffin tin.
Bake 350 degrees for 20 minutes, or until an inserted toothpick comes out clean.
If desired, drizzle with a simple glaze of confectioner's sugar and milk. Sprinkle on Demerara sugar for some glitz.
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