Strawberry Sweet Potato Muffins
These are called Yam and Jam Muffins in the BH&G Kid Favorites Made Healthy cookbook. I made them for my kids on the first day of school as a healthy after school snack. I was amazed when my pickiest eater asked for another. The original recipe says you can use plum, strawberry, peach, or apricot jam or preserves.
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READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 3⁄4cups flour
- 1⁄3cup brown sugar
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1
- 1⁄4teaspoon salt
- 0.5
- 1beaten egg
- 1⁄2cup milk
- 1⁄3cup strawberry jam (I used the nothing but fruit kind.)
- 1⁄4cup cooking oil
Jam Icing
- 3⁄4cup sifted powdered sugar
- 1tablespoon jam
- 1⁄4teaspoon vanilla
- 2 -3tablespoons milk
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DIRECTIONS
- Spray muffin pan with butter flavored non-stick spray or line with paper cups.
- Mix flour, brown sugar, baking powder, baking soda, spice, and salt. Make a well in the center; set aside.
- In another bowl, mash potatoes with a fork. Add egg, milk, jam, and oil.
- Pour potato mixture into the flour mixture and stir until moist.
- Fill muffin cups approximately 3/4 full. Bake at 400 for 18-20 minutes.
- Cool slightly.
- Drizzle with icing and top with additional jam.
- To make icing, stir together powdered sugar, jam, vanilla, and milk. Add more or less milk to create the desired consistency.
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