Tuesday, September 27, 2011

Sweet Potato Spice Muffins

We just can't get enough of these muffins around here. While I realize they're pumped full of sugar, my boys are also getting whole grains, flaxseeds (which have tons of Omega-3's) and sweet potatoes in these little beauties. They've quickly become a favorite among my picky eaters.
(They like to think they're good to dunk in hot chocolate. I leave that up to you)
Sweet Potato Spice Muffins
adapted from Joy of Cooking

2 cups all purpose flour (I use half AP flour, half whole wheat)
1 tbs baking powder
1/2 tsp salt
1/3 cup brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground flaxseed, if you have it
2 large eggs
1 cup milk or cream
2/3 cup brown sugar
1 cup cold mashed sweet potatoes (I bake them to use for this recipe, but you could use canned or baby food!)
1/2 cup butter, melted (or 1/2 cup canola oil)
1 tsp vanilla

Preheat oven to 400. In large bowl, whisk together the dry ingredients. In separate bowl, combine wet ingredients. Add to the flour mixture and mix together with a few light strokes, just until combined. Do not over mix. Divide among lined or sprayed muffin cups. Bake about 17 minutes (shorten your cooking time if making mini-muffins). Let cool 2-3 minutes before removing from the pan.


  1. what temperature are we talking about here?

  2. That would be helpful information. 400. Fixed that problem!

  3. Brown sugar is listed twice. Is this correct? Is one a streusel topping?

    1. It is correct, indeed, Elizabeth. It's not a streusel topping, just the unusual way that Joy of Cooking calls for it. Part of it gets mixed with the dry ingredients and part with the wet. I'm sure you can do it all at once and it will be fine.