Prep 20 mins
Cook 20 mins
These are called Yam and Jam Muffins in the BH&G Kid Favorites Made Healthy cookbook. I made them for my kids on the first day of school as a healthy after school snack. I was amazed when my pickiest eater asked for another. The original recipe says you can use plum, strawberry, peach, or apricot jam or preserves.
- 1 3⁄4 cups flour
- 1⁄3 cup brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon (I used pumpkin pie spice.)
- 1⁄4 teaspoon salt
- 0.5 (17 ounce) can sweet potatoes, drained (about 1 c.)
- 1 beaten egg
- 1⁄2 cup milk
- 1⁄3 cup strawberry jam (I used the nothing but fruit kind.)
- 1⁄4 cup cooking oil
- 3⁄4 cup sifted powdered sugar
- 1 tablespoon jam
- 1⁄4 teaspoon vanilla
- 2 -3 tablespoons milk
- Spray muffin pan with butter flavored non-stick spray or line with paper cups.
- Mix flour, brown sugar, baking powder, baking soda, spice, and salt. Make a well in the center; set aside.
- In another bowl, mash potatoes with a fork. Add egg, milk, jam, and oil.
- Pour potato mixture into the flour mixture and stir until moist.
- Fill muffin cups approximately 3/4 full. Bake at 400 for 18-20 minutes.
- Cool slightly.
- Drizzle with icing and top with additional jam.
- To make icing, stir together powdered sugar, jam, vanilla, and milk. Add more or less milk to create the desired consistency.
These weren't too bad..I used wholemeal SR flour, splenda and also put a small dollop of jam in the middle of each one. I didn't do the icing. These weren't too sweet & toddler DD ate these up none the wiser they contained vegies. Thanks for posting!