Pineapple Sweet Potato Muffins (Louisiana)

"This recipe comes from the internet website sweetpotato.org."
 
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photo by loof751 photo by loof751
photo by loof751
photo by mlupieri55 photo by mlupieri55
photo by mlupieri55 photo by mlupieri55
photo by mlupieri55 photo by mlupieri55
photo by Darkhunter photo by Darkhunter
Ready In:
30mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • In a medium bowl, combine sweet potatoes, pineapple, orange zest, eggs & sugar, stirring until well combined, then stir in walnuts.
  • In a large bowl, whisk together the flour, baking powder, baking soda & salt, then pour wet ingredients into the dry ingredients & fold until dry ingredients are JUST moistened.
  • Spray muffin tins with nonstick cooking spray, then spoon 1/4 cup of the batter into each cup, & if there isn't enough batter, put a small amount of water in the empty cups.
  • Bake 16-20 minutes, then cool slightly & serve.

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Reviews

  1. Barb 3663
    These low fat, low sugar muffins are very good. I reduced the baking powder to 1 tsp and they still rose amazingly high. I'm looking forward to making these again, with the addition of some golden raisins or dried cranberries to boost the flavor a bit.
     
  2. nethope
    Very tasty, surprisingly light and fluffy! I left out the walnuts. My baking time of 16 minutes for 18 muffins was possibly 1 or 2 minutes too long based on the very brown tops. I thought they were ok, but I could taste the baking powder (I'm VERY sensitive to that taste) and I know that will increase over time. DH and our 3-year-old son really liked them. With frosting, sprinkles, and cool decorations, I might even be able to get my very picky eater to eat one! Oh, and best of all, this recipe used up both the leftover crushed pineapple and the sweet potato purée in my frig!
     
  3. loof751
    These are wonderful muffins! Not too sweet, very light moist and fluffy. I didn't have any walnuts and I thought the muffins were great without them. The sweet potato flavor was great with the pineapple. Thanks for sharing the recipe!
     
  4. jessi_mcg
    Mmmm...these are quite good! They rise a good deal, which makes for a quite fluffy muffin. This is impressive since I used whole wheat and spelt flours! We tend to prefer less sweet pastries in the morning, and these definitely fit the bill (though I did reduce the sugar to 1/4 c for a half batch). I used fresh pineapple whizzed through the blender, and since I lacked walnuts I used sliced almonds instead. Next time I will make sure I have walnuts. For some reason I want to add dried cranberries next time--could have something to do with this being a Syd recipe LOL! Made for our VIP Chef, Veg*n Swap #23.
     
  5. Darkhunter
    When you're not in the mood for something really, really sweet.......these should be your go-to recipe. Warm with a little butter......absolutely delicious. I'll be serving these next week for a meeting. I'm sure they will be a big hit. Thnx for sharing, Syd. Made for PRMR tag game.
     
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Tweaks

  1. jessi_mcg
    Mmmm...these are quite good! They rise a good deal, which makes for a quite fluffy muffin. This is impressive since I used whole wheat and spelt flours! We tend to prefer less sweet pastries in the morning, and these definitely fit the bill (though I did reduce the sugar to 1/4 c for a half batch). I used fresh pineapple whizzed through the blender, and since I lacked walnuts I used sliced almonds instead. Next time I will make sure I have walnuts. For some reason I want to add dried cranberries next time--could have something to do with this being a Syd recipe LOL! Made for our VIP Chef, Veg*n Swap #23.
     
  2. kitty.rock
    These are WONDERFUL! I made them gluten-free, using GF flour, and subbed pecans for walnuts, and agave nectar for the sugar. Absolutely delicious, not too sweet, fluffy and especially good warm. I made 12 big muffins and 24 mini-muffins with this recipe. I topped them off with SB6's recipe for Orange Butter (recipe#399467) ~ wonderful finishing touch. Made for PRMR, January 2010!
     

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