Ingredients
Scale
- 1–2 medium sweet potatoes
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
- ½ cup milk (or buttermilk)
- ⅓ cup vegetable oil
- Optional: chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin.
- Peel and cube the sweet potatoes; boil until fork-tender (about 15 minutes), then drain and mash.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine eggs, mashed sweet potatoes, milk, and oil; blend until smooth.
- Gradually fold the wet mixture into the dry ingredients without over-mixing.
- If using nuts, fold them into the batter.
- Fill muffin cups approximately ⅔ full and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg