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    You are in: Home / Recipes / Sweet Potato Muffins Recipe
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    Sweet Potato Muffins

    Average Rating:

    2 Total Reviews

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    • on January 02, 2008

      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.

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    • on September 18, 2007

      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!

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    Nutritional Facts for Sweet Potato Muffins

    Serving Size: 1 (81 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 250.2
     
    Calories from Fat 80
    32%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.1 g
    5%
    Cholesterol 23.5 mg
    7%
    Sodium 127.6 mg
    5%
    Total Carbohydrate 40.9 g
    13%
    Dietary Fiber 2.2 g
    9%
    Sugars 24.5 g
    98%
    Protein 3.0 g
    6%

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