Recipe by cookiedog
This recipe courtesy of Perry Street Inn and freezes beautifully. It makes 2 loaves or 48 mini-muffins.
Top Review by Bobbin
Excellent muffin recipe! I especially liked sneaking in the sweet potatoes for my kids. I used whole wheat flour and applesauce in place of the oil. I also used only about 1/8 tsp of the cloves, nutmeg, and ginger since those are not my favorite spices. I cut the amount of sugar in half to 3/4 c and they were still plenty sweet. With all these healthier changes, the muffins were still moist, sweet, and delicious. My children ate them without knowing what they were, but laughed when I told them what they were made of. The taste is very similar to pumpkin muffins. I got about 24 muffins.
- 3 eggs
- 1 1⁄2 cups sugar
- 1 1⁄2 cups mashed sweet potatoes (or 1 16-oz can sweet potatoes, drained and mashed)
- 1 cup oil
- 2 teaspoons vanilla extract
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- nuts (optional) or raisins (optional)
Directions See How It's Made
- In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer or by hand.
- Mix the dry ingredients and add to sweet potato mixture. Beat onhly enough to blend. Add the nuts or rainsins last.
- Pour into 2 greased and floured 8-inch loaf pans or 48 tiny muffin cups.
- Bake in a 350 ovne for 50 to 60 minutes for loaves, or 20 to 25 minutes for muffins.