"Delicious muffins that are a little bit different than you'd expect." — jen
Watch video tips and tricks
1 1/8 cups
packed brown sugar
freshly grated nutmeg
peeled, shredded sweet potato
This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white flour, did not you the allspice and added about half a teaspoon more of both cinnamon and nutmeg and cut down on the sugar. Came out delicious. Baking time for more like 40-45 minutes than 30.
These really did taste good, but they were waaaaay too dense for my taste. I don't know if it's maybe because of the starchiness of the sweet potatoes? I mixed and baked according to direction, with the exception of using only 1 cup of brown sugar instead of 1 1/8 cup. I do think they turned out how they are supposed to. I think I just like fluffier/cakier muffins. The texture of these was more like a cross between muffin and bread pudding. Very heavy. For a similar flavor profile in a more "muffiny" muffin, I recommend the "Morning Glory Muffins I" from this site.
A couple of neutral notes - these took a bit longer to bake in my oven than the recipes states. Also, with a 6oz. ice cream scoop, I got 15 standard-sized muffins.
SO GOOD! I used a 40 oz. can of yams (drained & mashed), and added 1/2 c. milk...perfect - nice and moist, but not dense. I was able to make 6 jumbo-sized muffins & 5 regular-sized muffins. The jumbo muffins took 32 minutes, and the regular took 28 minutes. Also, used dried cranberries instead of raisins.
I love this recipe, it is one of my favorites on here. I have made it several times, the only changes I make is I add 1 Tablespoon of Cinnamon and add 1/2 cup of milk, then bake it about 15 mins longer than the recipe calls for. I didn't have raisins, either so I added more walnuts. They are great for breakfast or a quick snack.
These muffins were so moist and delicious, although admittedly a bit heavy. I did use whole wheat flour, which may have made them heavier, but they were still so good! I used 3 average-sized sweet potatoes and shreded them finely in the food processor. I'll make these again and again!
Yum! Finally a way to get my kids to eat sweet potatoes! I left out the nuts, added some milk and cooked them for 15 extra minutes, they were perfect and my kids think they are cupcakes :) Surprisingly sweet and taste great!
I didn't have fresh sweet potato but I did have mashed. I used 12 oz, with a little butter that had been mashed in. I changed out butter for the oil and added in one mashed banana and one chopped, peeled apple. It smells in-sane. This recipe made 19 medium sized muffins. I'll update this tomorrow on how we all liked them, I can't imagine we wouldn't.
I made these for my sons, ages 3 and 2, and they loved them! I didn't find them heavy at all. One large sweet potato provided the 4 cups, and shredding them was made easier with my food processor. Excellent recipe that I will use many more times.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 144
These muffins are moist and tasty, and freeze well.
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
Make a morning muffin that’s loaded with good stuff.