Sweet Potato Muffins
This is a recipe that goes way back. I remember how skeptical I was when my mom first told me she was making sweet potato muffins. Really, sweet potatoes in muffins? Obviously my exposure to sweet potatoes was limited – pretty much to the mashed ones we had at Thanksgiving. Well, this sweet little muffin broadened my horizons for sure! They are one of the quickest ways to use up left over sweet potatoes and one that no one will complain about. I am talking about my picky eater, here.
They are almost bite size – well, maybe three bites – delicious, and moist (yes, I used that word!) My kids love it when I make muffins for them as an after school snack – try them today!
Sweet Potato Muffins
Delicious little muffins packed with flavor and super moist from the sweet potatoes.
Ingredients
- 4 Tbsp butter softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp baking powder
- 2/3 cup sweet potatoes mashed
- 1/2 cup milk
Instructions
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Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with baking cups. Cream butter and sugar. Add egg and beat.
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Mix dry ingredients in a small bowl. Mix potatoes and milk in another small bowl. Add alternately to the butter mixture.
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Pour or spoon into muffin tin cups. Bake for 20-25 minutes, until a toothpick comes out clean.
