Sweet Potato Raisin Muffins Recipes

SWEET-POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

SWEET POTATO-RAISIN MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
• In a separate bowl, mix together flour, baking powder, salt, nutmeg and 1 teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened.
• Fold in raisins and walnuts.
• Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
• Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.

SWEET POTATO & RAISIN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Coat the bottoms of 12 medium muffin cups with no-stick cooking spray.
• Add all the ingredients, EXCEPT the cinnamon-sugar, to a large mixing bowl; mix just until the flour is moistened. (COOK'S TIP: Do not over mix the batter or the muffins will be tough when baked.).
• Fill the muffin cups 2/3 full (batter should be lumpy).
• Sprinkle the cinnamon-sugar over batter in each muffin cup.
• Bake 18 - 20 minutes on rack in the center of oven. Immediately remove from pan and place on baker's wire rack to cool.

SWEET POTATO AND RAISIN MUFFINS

Steps:

• Preheat oven to 350.
• Line muffin tins with liners or s pray with cooking spray.
• In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon until well combined.
• Add the liquids all at once over the dry ingredients and stir until just combined.
• Spoon a heaping 1/4 cup of the batter into each muffin cup, each should be full and well rounded.
• Bake for 25 minutes or until golden brown.
• Turn the muffins out onto a wire rack to cool for 5 minutes.

SWEET POTATO MUFFINS

Steps:

• In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

SWEET POTATO-RAISIN MUFFINS

Steps:

• Preheat oven to 350.
• Line muffin pan with liners or spray with cooking spray.
• In a large bowl, blend dry ingredients until well combined.
• In a separate bowl, mix remaining ingredients until well blended; add to dry ingredients and mix until just combined.
• Spoon batter into each muffin cup until 3/4 full.
• Bake for 25 minutes , until golden brown.
• Cool 5 minutes on wire rack.

DISAPPEARING SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

SWEET POTATO BISCUITS

Steps:

• Heat oven to 450°F. Stir all ingredients until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Serve warm.