Ingredientes para Sweet Potato Muffins
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon salt
- 2 large eggs
- Sugar
- Brown Sugar
- Vegetable Oil
- 1 ½ cups (340g) cooked and mashed sweet potatoes
- ½ cup (50g) chopped pecans
- ½ cup (60g) chopped dates
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Cómo preparar Sweet Potato Muffins
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ¾ cup (150g) granulated sugar, ¾ cup (150g) packed brown sugar, ½ cup (120ml) vegetable oil, and 1 ½ cups (340g) cooked and mashed sweet potatoes.
- Beat at medium speed until well combined.
- Create a well in the center of the dry ingredients.
- Pour the wet ingredients into the well and gently stir until just moistened. Do not overmix.
- In a small bowl, toss ½ cup (50g) chopped pecans and ½ cup (60g) chopped dates with ¼ cup (30g) all-purpose flour.
- Gently fold the pecan and date mixture into the muffin batter.
- Fill the muffin cups ¾ full.
- Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
98g
Fat
5g
Carbs
13g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes North American For Large Groups Breads Breakfast Fruit Potatoes Vegetables American Southern United States Oven Easy Fall Finger Food Holiday Event Vegetarian Muffins Nuts Grains Dietary Thanksgiving Seasonal Brown Bag Quick Breads Free Of Something Pasta Rice And Grains Brunch To Go Equipment Small Appliance Mixer Number Of Servings Presentation Served Cold
