Sweet Potato Muffins
Ingredients
- 1-3/4 cups white whole wheat flour
- 1/3 cup sugar
- 2 teaspoons Argo® Baking Powder
- 1 teaspoon Spice Islands® Ground Saigon Cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon Spice Islands® Ground Nutmeg
- 3/4 cup mashed cooked sweet potato (about 1 large potato)
- 3/4 cup Karo® Syrup (light or dark)
- 1/3 cup Mazola® Corn Oil
- 2 eggs (lightly beaten)
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- TBSP Optional - 3 cinnamon sugar mixture for sprinkling on top prior to baking
Instructions
- Preheat oven to 400°F. Line a muffin pan with 12 muffin liners.
- Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
- Mix together sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients just until moistened. Spoon into prepared muffin cups, filling each about 3/4 full. Sprinkle muffin tops with cinnamon sugar mixture if desired.
- Bake for 16 to 19 minutes or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan.
- Recipe Note: For mashed sweet potatoes, you can use a baked or boiled fresh sweet potato OR well-drained canned sweet potatoes.
Notes
Recipe adapted from Karo® Syrup.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.