Sweet Potato Muffins
I had a cup of so of leftover mashed sweet potatoes that was a reminder to me that my kids did not eat them. They may have taken a bite, but there was enough left over to depress me. So I decided to turn them into Sweet Potato Muffins and you know what? They loved them!
by Rosemary Maggiore | from rachaelray.com | on 09/25/11
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon grated cinnamon
- 2 large eggs
- 1 cup milk
- 2/3 cup brown sugar
- 1/4 cup canola oil
- 1 cup sweet potatoes, cooked and mashed
- 1 teaspoon vanilla
Preparation
Position a rack in the center of the oven. Pre-heat the oven to 400°F.
Grease a standard 12-muffin pan or line with paper liners. (I often use a mini muffin tin instead for the kiddies.) Mix everything together until just combined, but don't overmix or the muffins will turn out tough. Bake for 15-17 minutes, or until a fork inserted into the middle comes out clean. The muffins should have a spring to them when you touch the center. Dump them onto the counter to cool.
