sweet "tater" muffins
(1 rating)
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These muffins are delicious at any times. Sometimes I make them just for myself for a bit of nostalgia as I travel down memory lane. Mainly, I serve them for breakfast with my sausage casserole every year at a special gathering of my siblings. I found this recipe among some of Mama's recipes years ago. Sometimes she substituted applesauce, bananas or mashed peaches for the mashed sweet potatoes, using whatever fruit she had handy. She used whole milk but 2 percent milk works just as well for the fat conscious eater. Enjoy!
(1 rating)
yield
12 muffins
prep time
10 Min
cook time
25 Min
Ingredients For sweet "tater" muffins
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1/4 c2 percent milk
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1/2 cmashed sweet potatoes
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1/4 cdark brown sugar
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1medium egg
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3 Tbspbutter crisco oil or solid crisco shortening
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1 Tbspdark brown molasses
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1/4 cplain flour
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1 cwhole wheat flour
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1/2 coat bran
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2 1/2 tspbaking powder
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1 tspfinely grated orange peel
How To Make sweet "tater" muffins
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1Heat oven t0 400 degrees. Grease 12 medium sized muffin tins. If you like you can also use cupcake liners.
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2Mix milk, sweet potatoes, brown sugar, egg, oil and molasses until mixed good.
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3Mix together flour, whole wheat flour, oat bran, baking powder and orange peel and add to the other mixed ingredients. Stir until moistened and fill muffin tins untill about half full. Bake in a preheated 400 degree oven for about 25 minutes. When muffins come out of the oven, I like to spread a little sweet cream "land of the lakes" butter or "I can't believe its not butter" over the top and have a couple with a cup of good hot coffee or tea.
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