Recipe Station

These amazing sweet potato muffins make enough for twelve servings but you can always double the ingredients if you want more. They take about twenty-five to thirty minutes to bake. You'll mouth will be watering long before you even taste one!

Let's Get Started!

The Ingredients To Gather:

Topping:
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Batter:
2 sweet potatoes, roasted until soft and cooled
1 3/4 cups flour
1/2 teaspoon ground cinnamon
1/2 teaspoon  nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup milk
1/2 cup  chopped pecans or walnuts

The Step By Step Directions To Follow:

1. To make the topping,  stir together the sugar and cinnamon. Set aside.

2. Preheat  oven to 400°F/200°C. Spray 12  muffin cups with nonstick cooking spray, or butter them, or line them with baking papers.

3. Stir together  flour, cinnamon, nutmeg, baking powder, salt.

4. In another bowl, combine  eggs, sugar, oil,  milk, whisk until smooth and well-combined. Mash the cooled sweet potatoes until relatively smooth,  add to the oil mixture. Continue whisking until completely blended. Add  flour mixture,  stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the nuts until just evenly distributed, no more than a few strokes. Do not overmix.

5. Spoon  batter into prepared muffin cups. Sprinkle  muffin tops evenly with the topping. Place  pan in oven, bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 – 30 minutes. Transfer t pan to a wire rack,  let cool for 10 minutes. Unmold the muffins, serve them warm or at room temperature. The muffins will keep for one additional day. Once fully cooled, they can also be frozen.

Enjoy!

These sweet potato muffins are so delicious, they just make be your new favorite thing to bake! Have you tried these muffins before?

Let Us Know What You Thought!

Article Source: The Wednesday Chef