Sweet Potato Muffins

Vino Girl's Note:

From Southern Living.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 18

• 2 cups flour , divided
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 eggs
• 1 cup sugar
• ½ cup brown sugar , firmly packed
• ½ cup vegetable oil
• 1 (17 ounce) can sweet potatoes , drained and mashed
• ½ cup pecans , chopped
• 1 cup dates , chopped

Directions:

1. Preheat oven to 350F and grease a muffin pan.
2. Combine 1 3/4 cups flour, baking soda, cinnamon and salt in a large bowl.
3. In another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended.
4. Make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened.
5. Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture.
6. Fill muffin tins to 3/4 full and bake for 27-30 minutes.
7. Remove from pans immediately and cool on wire racks.
8. (Alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).

Reviews

[realbirdlady]

I used fresh sweet potato, boiled and mashed, and raisins rather than dates. There was a bit too much added sugar for me, I think the natural sweetness of the potato and the raisins/dates is plenty, but the sweet-toothed half of my household loved the sweetness. The batter is very gluten-y, which makes the muffins stand up with a light texture. However, this was difficult for a younger person to handle in filling the tins.

[Army of Five 4 God]

This is how I made them- 1c white flour, 1c wheat. Omitted the dates & pecans, added 1/4 c ground flax seed. Used 15oz can sweet tater puree. They were delicious! Very silky & smooth textured. The kids love them. Great way to sneak veggies into the 2 that aren't fond of veggies! THNX!