Ingredients for Disappearing Sweet Potato Muffins
- 1/2 cup packed brown sugar
- Canola Oil
- Vanilla Extract
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- Nutmeg
- Ground Allspice
- 1/2 teaspoon salt
- Raw Sweet Potato
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
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How to Make Disappearing Sweet Potato Muffins
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin.
- In a small bowl, whisk together 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and 2 large eggs.
- In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 cup grated raw sweet potato.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently stir the wet and dry ingredients until just combined. Do not overmix.
- Stir in 1/2 cup raisins and 1/2 cup chopped walnuts (optional).
- Spoon batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before running a paring knife around the edges to release them.
- Invert the muffin tin onto a wire rack to completely cool the muffins.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
87g
Fat
5g
Carbs
15g
