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The Leftover Sweet Potato Muffin
3 Comments
Ingredients
- 12 standard cupcake liners
- 2 medium sweet potato
- 4 tablespoon butter, unsalted
- 2 large egg
- 3 tablespoon maple syrup, pure
- 1 teaspoon vanilla extract
- 1 cup flour, whole wheat
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder, unsweetened
Optional
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350° F. Soften butter to room temperature. Line muffin tin with cupcake wrappers.
- Using a hand mixer, beat the eggs on medium speed; add the butter and mix thoroughly.
- Add mashed potatoes, maple syrup, and vanilla.
- In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cocoa.
- Gradually mix dry ingredients into the wet ingredients, stirring by hand; do not over-mix. Fold in pecans (or walnuts) if desired.
- Divide batter among muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Nutrition
Calories: 146kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 180mg | Fiber: 2g | Sugar: 4g
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3 Comments
Please provide a measurement for the sweet potato. What do you consider the equivalent of one medium sweet orator (I.e. one cup?)?
Thank you
Hi Candy, one medium sweet potato is roughly equal to a scant cup (i.e., a little less than a cup.)
A super healthy sweet treat. My kids loved em. Thanks ever so much.