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
Ingredients:
15
Yields:
12 muffins
Serves:
12
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ingredients

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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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Reviews

  1. These weren't too bad..I used wholemeal SR flour, splenda and also put a small dollop of jam in the middle of each one. I didn't do the icing. These weren't too sweet & toddler DD ate these up none the wiser they contained vegies. Thanks for posting!
     
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