Sweet Potato Muffins (Great for After Turkey Day)

READY IN: 30mins
Recipe by Chef1MOM-Connie

Use the extra sweet potatoes from last night’s dinner to make these luscious muffins. You can use any variety of sweet potato; each will give a slightly different result, all of them nutritious and delicious. ADOPTED from the Cancer Project.

Top Review by Baby Kato

A perfect use for leftover sweet potatoes. I really enjoyed these muffins. They were excellent, I did use the turbinado sugar and big sweet golden raisins. These muffins were light, tall and had loads of flavor. Thanks for sharing another winner.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to mix.
  3. Mash sweet potatoes (if they aren’t mashed already) in a separate large bowl, then stir in non-dairy milk and vinegar. Add flour mixture and raisins. Stir together until just mixed. The batter should be moist. Add a bit more non-dairy milk or water if the batter seems stiff.
  4. Spoon batter into a vegetable oil sprayed muffin pan, filling almost to the top.
  5. Bake 25 minutes, until tops of muffins bounce back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean.

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