KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS
These sweet potato muffins are a lot like chocolate chip cookies but small enough to just pop into your mouth. For little and big kids: Let them help with measuring the ingredients, mixing the batter and filling the muffin tins.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield Makes 48 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.
SWEET POTATO CHOCOLATE CHIP MUFFINS
Sweet Potato Muffins are soft, moist, delicious and filled with all the nutritional goodness that sweet potato has to offer. Studded with dark chocolate chips and chopped walnut, they are a perfect healthy breakfast or snack that's dairy-free and refined sugar-free.
Provided by Agnieszka
Categories dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a 6-muffin tin with muffin liners and spray lightly with oil.
- Mash the potato with a fork until smooth. You can also puree it in a food processor.
- Add almond milk, egg, maple syrup, melted coconut oil and vanilla and stir until combined.
- In a separate bowl combine all the dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
- Add dry ingredients to wet and stir until combine. Don't overmix the batter.
- Stir in walnuts and most of the chocolate chips reserving some for the top.
- Place the batter into the prepared muffin tin. I like using an ice cream scoop for this part.
- Top with remaining chocolate chips and bake for about 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Place on a cooling rack and let cool completely before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 247 calories, Sugar 12.4 g, Sodium 525 mg, Fat 10.2 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 2.3 g, Protein 4.9 g, Cholesterol 31.6 mg
SWEET POTATO-CHOCOLATE CHIP MUFFINS
These sweet potato-chocolate chip muffins are easy to make and delicious.
Provided by 2411
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
- Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
- Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g
CHOCOLATE CHIP WHOLE WHEAT MUFFINS
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
- Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
- Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
- Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
- Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.
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