The Pioneer Woman Tasty Kitchen
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Whole Wheat Sweet Potato Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A great snack to make with your leftover sweet potato mash.

Ingredients

  • 2 cups Whole Wheat Pastry Flour
  • ¼ teaspoons Salt
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • ⅓ cups Brown Sugar (loosely Packed)
  • ½ cups Milk
  • 2 whole Eggs
  • ⅔ cups Mashed Sweet Potato

Preparation

Preheat oven to 350F.

Combine flour, salt, baking powder, cinnamon and nutmeg in a bowl. Add sugar, milk and egg. Stir in sweet potato. Combine until smooth.

Fill muffin tins about 3/4 of the way full. Bake for 18-20 minutes.

3 Comments

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holly7029 on 10.8.2010

I’ll try it this weekend and post the results! Thanks!

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mdemerath on 10.7.2010

I’m sure you could, but squash is wetter than sweet potato, so you might want to drain off some of the liquid.

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holly7029 on 10.7.2010

I wonder if you could sub butternut squash for the sweet potato??

One Review

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katejudy311 on 5.10.2012

Just perfect!

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