Snack

Sweet Potato Muffins is for Snack.

Sweet Potato Muffins takes 15 minutes to prepare.

Sweet Potato Muffins takes 12 minutes to cook.

Sweet Potato Muffins makes 36 servings.

The ingredients for Sweet Potato Muffins are:

***I'm very sorry that the ingredients input do not show up. I am copying and pasting them below.***

INGREDIENTS:

Muffin Batter-

Egg, fresh, 3 large
Granulated Sugar, 1 cup
Sweet Potatoes - Mashed, 1 cup
Canola Oil, 1 cup
Water, tap, 2 fl oz
All purpose white flour, 1.75 cup
Baking Powder, 0.50 tsp
Baking Soda, 1 tsp
Iodized Salt, 0.75 tsp
Cinnamon, ground, 1 tsp
Nutmeg, ground, 1/2 tsp
Pecans, 0.50 cup, chopped

Topping-

Oat Meal (Old Fashioned - dry), 0.50 cup
All purpose white flour, 0.25 cup
Brown Sugar, 0.50 cup, packed
Cinnamon, ground, 0.50 tsp
Margerine/butter, 5 tbsp Softened

PREP-

Peel and cube 2 medium-large sweet potatoes. Cook in water until tender, approx 20 min, drain. Mash with wooden spoon or potato masher. Cool in fridge immediately or do the day before and cover with plastic wrap.
*You may also mash canned sweet potatoes to make a cup but this will add extra calories/sugar due to them being in a "syrup". Also canned pumpkin is a nice alternative, is simply pumpkin in a can, and is already mashed!

Preheat Oven to 350 degrees.
Prepare mini muffin pans by spraying with an olive oil spray or use mini paper cups. If using the foil type of mini paper cups, spray those as well. I like using these for a time saver as these will stand up by themselves and can be put side by side on a cookie sheet to make more at one time.

Here is how you make Sweet Potato Muffins:

DIRECTIONS:Beat 3 eggs in large bowl, add white sugar, cooked mashed sweet potatoes, oil and water. Mix well until all combined. Stir together all dry ingredients in separate bowl (except nuts). Slowly add the dry ingredients mixing with each addition until all of the dry mixture is incorporated. If using chopped nuts, stir them in at this point. Make the topping by combining softened butter or margarine, with the oats, brown sugar, flour, and cinnamon. Use a fork to combine dry ingredients into the butter until it gets crumbly.Use a tablespoon or smaller ice cream scooper to fill the tins/cups about 3/4 full with batter. When done, sprinkle some topping on each.Put in preheated oven and bake approximately 12 minutes until tooth pick comes out clean. Don't over bake.Put on cooling racks. If desired and when cooled, sprinkle with confectioners sugar. These are best kept in a container covered with wax paper. Although within a day or so (because of the moisture content) the topping will get softened, so best to eat them when they are fresh! Yum!Serving size is 1 mini muffin. Recipe makes approximately 36 mini muffins. If making regular sized muffins nutritional information would be multiplied by about 3.Number of Servings: 36Recipe submitted by SparkPeople user JAN11661.

The nutritional information for Sweet Potato Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 149.4

• Total Fat: 7.8 g
• Cholesterol: 17.7 mg
• Sodium: 62.7 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 0.6 g
• Protein: 1.6 g