Sweet Potato Muffins

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Use up those leftover roasted sweet potates in Sweet Potato Muffins.
Sweet Potato Muffins.

Remember that great dinner you had with the fresh-baked sweet potatoes? And maybe you had one leftover? If so, you will want to remember this muffin recipe.......or next time you make roasted sweet potatoes (in their jackets) throw an extra one in the oven so you can make these muffins.

Sweet Potato Muffins
adapted from:  Mostly Muffins
400-degree oven

1 3/4 c flour
1/3 c sugar
2 t baking powder
1/2 t salt
1 t cinnamon
1/8 t nutmeg

2 eggs
3/4 c mashed baked sweet potato or yam - one medium-sized potato, baked, cooled and mashed
3/4 c pure maple syrup (not pancake syrup)
1/4 c butter or coconut oil melted and cooled
1/4 c oil
2 T water
1 t vanilla

In a medium-sized bowl, add dry ingredients, combine well.

In a large bowl add eggs, beat lightly. Add remaining ingredients, mix well.

Add dry ingredients to the wet ingredients, mix until no large pockets of dry or wet ingredients remain. Do not over mix, there will be small lumps.

Stir in walnuts, divide between 12 prepared muffin cups. Bake 20-25 minutes or until done in your oven. Cool 5 minutes on a rack, remove muffins.


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