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    You are in: Home / Recipes / Pineapple Sweet Potato Muffins (Louisiana) Recipe
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    Pineapple Sweet Potato Muffins (Louisiana)

    Pineapple Sweet Potato Muffins (Louisiana). Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sydney Mike's Note:

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      In a medium bowl, combine sweet potatoes, pineapple, orange zest, eggs & sugar, stirring until well combined, then stir in walnuts.
    3. 3
      In a large bowl, whisk together the flour, baking powder, baking soda & salt, then pour wet ingredients into the dry ingredients & fold until dry ingredients are JUST moistened.
    4. 4
      Spray muffin tins with nonstick cooking spray, then spoon 1/4 cup of the batter into each cup, & if there isn't enough batter, put a small amount of water in the empty cups.
    5. 5
      Bake 16-20 minutes, then cool slightly & serve.

    Ratings & Reviews:

    • on October 22, 2011


      Very tasty, surprisingly light and fluffy! I left out the walnuts. My baking time of 16 minutes for 18 muffins was possibly 1 or 2 minutes too long based on the very brown tops. I thought they were ok, but I could taste the baking powder (I'm VERY sensitive to that taste) and I know that will increase over time. DH and our 3-year-old son really liked them. With frosting, sprinkles, and cool decorations, I might even be able to get my very picky eater to eat one! Oh, and best of all, this recipe used up both the leftover crushed pineapple and the sweet potato purée in my frig!

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    • on August 17, 2011


      These are wonderful muffins! Not too sweet, very light moist and fluffy. I didn't have any walnuts and I thought the muffins were great without them. The sweet potato flavor was great with the pineapple. Thanks for sharing the recipe!

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    • on June 06, 2010


      Mmmm...these are quite good! They rise a good deal, which makes for a quite fluffy muffin. This is impressive since I used whole wheat and spelt flours! We tend to prefer less sweet pastries in the morning, and these definitely fit the bill (though I did reduce the sugar to 1/4 c for a half batch). I used fresh pineapple whizzed through the blender, and since I lacked walnuts I used sliced almonds instead. Next time I will make sure I have walnuts. For some reason I want to add dried cranberries next time--could have something to do with this being a Syd recipe LOL! Made for our VIP Chef, Veg*n Swap #23.

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    Read All Reviews (5)


    Nutritional Facts for Pineapple Sweet Potato Muffins (Louisiana)

    Serving Size: 1 (57 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 138.2
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 0.4 g
    Cholesterol 23.2 mg
    Sodium 233.4 mg
    Total Carbohydrate 24.9 g
    Dietary Fiber 1.0 g
    Sugars 10.8 g
    Protein 3.1 g

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