Indulge your taste buds with our delightful Sweet Potato Muffins and Mini Loaves, a symphony of flavors and textures that will tantalize your senses. These culinary creations are not just ordinary muffins; they are a harmonious blend of wholesome ingredients, each contributing its unique charm to the overall experience. With two distinct recipes, one for muffins and the other for mini loaves, this article offers a versatile baking adventure that caters to your preferences and occasions.
The Sweet Potato Muffins embody the essence of rustic charm, featuring a tender crumb infused with the natural sweetness of roasted sweet potatoes. They are flecked with crunchy pecans and crowned with a streusel topping that adds a delightful textural contrast. Savor the aroma of warm spices like cinnamon and nutmeg, which dance in harmony with the sweet potato's inherent goodness.
The Mini Sweet Potato Loaves, on the other hand, exude an air of sophistication. Picture perfectly golden loaves, moist and tender on the inside, boasting a delightful swirl of sweet potato puree and a sprinkle of chopped pecans. The interplay of flavors and textures is simply irresistible, making these mini loaves ideal for brunches, tea parties, or simply as an indulgent snack.
These recipes are a testament to the versatility of sweet potatoes, showcasing their ability to transform into culinary masterpieces. Whether you prefer the individual charm of muffins or the elegant presentation of mini loaves, this article has a recipe that will suit your fancy. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Sweet Potato Muffins and Mini Loaves.
SWEET POTATO MINI LOAVES
Here's a wonderful present for drop-in visitors, the kids' teachers or neighbors. One batch makes six adorable mini loaves-and you might add some butter or cream cheese for an extra-special present.
Provided by Taste of Home
Time 50m
Yield 6 mini loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs, sugar, sweet potatoes and oil. Combine the flours, cinnamon, baking soda, nutmeg and salt; add to sweet potato mixture alternately with water., Pour into 6 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 78mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MINI SWEET POTATO MUFFINS
Sneak mini chocolate chips into these tiny sweet potato muffins.
Provided by Food Network Kitchen
Time 45m
Yield 36 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
- Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
- Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
TASTY SWEET POTATO MUFFINS & MINI LOAVES
A friend had sent me a link to a Pumpkin muffin recipe with a graham cracker base, not having most of the ingredients in my cabinet I decided to improvise and create my own recipe. My hubby loves Sweet Potato Pie so I thought hmm let me try making a Sweet Potato muffin. I decided to heed some of my vegetarian daughters advice to...
Provided by Mary Merth
Categories Other Snacks
Time 45m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350. Spray the muffin tins and set aside. also spray your pan with 4 mini loafs
- 2. I used a 16 oz can of sweet potatoes in heavy syrup and drain all the juice out then put the sweet potatoes in the blender and pureed them. Set aside.
- 3. Mix all liquid ingredients together add it the sweet potatoes then mixing together. Now all the dry ingredients leaving the nuts to be folded in after everything is mixed thoroughly.
- 4. Fill muffin tins 3/4 full makes 24 muffins and one mini 4 loaf pan fill each one 3/4 full.
- 5. Bake at 350 for 20 to 25 minutes till toothpick comes out clean. Remove
- 6. Let cool 2-3 minutes loosen and put them on cooling racks to cool. Serve hot or cold.
SWEET-POTATO MUFFINS
Delicious muffins that are a little bit different than you'd expect.
Provided by jen
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
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 362.8 calories, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g
DELICIOUS SWEET POTATO MUFFINS
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Provided by Diana Moutsopoulos
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g
VEGAN MUFFINS WITH SWEET POTATOES AND DATES
Sweet potato purée and banana bind the ingredients of these vegan muffins together (so you can skip the eggs), while adding a natural sweetness to the batter.
Provided by Sarah Britton
Yield Makes 12 Muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
- In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.
- Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.
SWEET POTATO BREAD OR MUFFINS
This recipe courtesy of Perry Street Inn and freezes beautifully. It makes 2 loaves or 48 mini-muffins.
Provided by cookiedog
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer or by hand.
- Mix the dry ingredients and add to sweet potato mixture. Beat onhly enough to blend. Add the nuts or rainsins last.
- Pour into 2 greased and floured 8-inch loaf pans or 48 tiny muffin cups.
- Bake in a 350 ovne for 50 to 60 minutes for loaves, or 20 to 25 minutes for muffins.
Nutrition Facts : Calories 2372, Fat 118, SaturatedFat 16.9, Cholesterol 279, Sodium 3138.1, Carbohydrate 304.8, Fiber 11.2, Sugar 165.2, Protein 27.4
POTATO MUFFINS
Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
CHRISTIANA CAMPBELL'S TAVERN'S SWEET POTATO MUFFINS
Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.
Provided by Bliss
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Have all ingredients at room temperature.
- Cream butter, sugar and sweet potatoes until smooth.
- Add eggs.
- Blend all four ingredients well.
- Sift flour, baking powder and spices and add alternately with milk to egg batter.
- DO NOT OVER MIX.
- Fold in nuts and raisins last.
- Sprinkle a little cinnamon-sugar on top before baking.
- Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
- or until done.
- 2 dozen regular muffins.
- (These can be frozen and reheated).
Nutrition Facts : Calories 138.7, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 96.9, Carbohydrate 21, Fiber 0.7, Sugar 12.6, Protein 2
Tips:
- Use ripe sweet potatoes: This will ensure that your muffins are moist and flavorful. You can tell if a sweet potato is ripe by its skin. It should be smooth and free of blemishes.
- Don't overmix the batter: Overmixing can make your muffins tough. Mix the batter just until the ingredients are combined.
- Use muffin liners or grease the muffin tins: This will help to prevent the muffins from sticking.
- Bake the muffins at a high temperature for the first 10 minutes: This will help them to rise. Then, reduce the temperature to finish baking.
- Let the muffins cool completely before serving: This will allow the flavors to develop.
Conclusion:
Sweet potato muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect sweet potato muffins every time.
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