Best 2 Disappearing Sweet Potato Muffins Recipes
## **Disappearing Sweet Potato Muffins: A Delightful and Nutritious Treat for Every Occasion** ##
Indulge in the goodness of sweet potatoes transformed into incredibly moist and delectable muffins with our collection of Disappearing Sweet Potato Muffins recipes. These muffins are not just a delightful treat but also a nutritional powerhouse, packed with the natural sweetness and essential vitamins of sweet potatoes. Whether you're looking for a wholesome breakfast, a satisfying snack, or a sweet ending to your meal, these muffins have got you covered. Dive into the diverse range of flavors and variations we have curated, from classic cinnamon-spiced muffins to indulgent chocolate chip and nutty surprises. Each recipe promises a unique taste experience that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will make these Disappearing Sweet Potato Muffins a staple in your kitchen.
DISAPPEARING SWEET POTATO MUFFINS
These are really good and a great way to get some good stuff into my kids, they eat them like candy! I didn't like the recipes with cooked/mashed sweet potatoes, so when I found this one, I was so excited. These smell absolutely wonderful when they are cooking too! We usually leave out the nuts, but put in the raisins
Provided by CandyTX
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
- Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
- 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.
- 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.
Nutrition Facts : Calories 287.4, Fat 10.2, SaturatedFat 1, Cholesterol 35.2, Sodium 202.1, Carbohydrate 45.5, Fiber 2, Sugar 21.9, Protein 3.9
GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS
This is a conversion of Recipe # 161227. If you don't love the flavor and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood.
Provided by Chef 616082
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
- In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
- Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
- Let dough sit for 30 minutes to allow guar gum to set.
- If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
- Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 220.8, Fat 9, SaturatedFat 1.2, Cholesterol 31, Sodium 304.5, Carbohydrate 32.6, Fiber 3, Sugar 13.9, Protein 4.5
Tips:
- For a sweeter muffin, use dark brown sugar instead of granulated sugar.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To make sure the muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- Let the muffins cool for at least 5 minutes before serving. This will help them to hold their shape.
- These muffins can be stored at room temperature for up to 3 days or in the freezer for up to 2 months.
Conclusion:
These Disappearing Sweet Potato Muffins are a delicious and easy-to-make breakfast or snack. They're perfect for busy mornings or when you're looking for a healthy treat. With their moist, tender crumb and sweet potato flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a new muffin recipe, give these Disappearing Sweet Potato Muffins a try. You won't be disappointed!
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