This is my own sweet potato muffin recipe, and I made it with our left over sweet potato casserole- we had tons of leftovers from my Mother in law she uses the recipe for Ruth Chris's sweet potatoes. My children think these are really great and so do I! This recipe is a Keeper!
Sweet Potato Muffins
Ingredients:
2 cups flour
1 tsp baking powder
1/2 cups sugar
2 teaspoons ground cinnamon
2 tsp vanilla
2 eggs
2 cups cold sweet potato left overs
1/2 cup canola oil
1/3 cup milk
2 cups flour
1 tsp baking powder
1/2 cups sugar
2 teaspoons ground cinnamon
2 tsp vanilla
2 eggs
2 cups cold sweet potato left overs
1/2 cup canola oil
1/3 cup milk
Optional GLAZE:
1 cup confectioners' sugar
2 tablespoons plus
1-1/2 teaspoons 2% milk
1-1/2 teaspoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Method:
In a small bowl, combine the flour, sugar, baking powder and cinnamon. In another larger bowl, whisk the vanilla, eggs, sweet potato leftovers and oil. IF your batter seems too thick at this point use your disgression and up to 1/3 cup of milk to thin it. Stir dry ingredients into the sweet potato mixture just until moistened. DO NOT over stir. Fill muffin cups two-thirds full. Bake at 350° for 15-18minutes or until a toothpick comes out clean. Cool and enjoy.
Optional glaze directions:
In a small bowl, combine glaze ingredients; drizzle over warm muffins.
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| From leftover sweet potato casserole... |
 ! | |
| ...to delicious tender muffins |