Best Sweet Potato Muffins recipe
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Ingredients
- cooking spray 1 (29 ounce) can sweet potatoes, drained 1 ¾ cups white sugar 3 eggs 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground nutmeg ½ teaspoon salt ½ teaspoon allspice ⅛ teaspoon ground cloves ½ cup milk ½ cup canola oil 2 teaspoons baking powder ½ teaspoon baking soda 3 cups all-purpose flour 1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste
Nutrition Info
- 265.7 caloriescarbohydrate: 46.1 gcholesterol: 31.5 mgfat: 7.6 gfiber: 2 gprotein: 3.9 gsaturatedFat: 0.9 gservingSize: -sodium: 188.8 mgsugar: 27.1 gtransFat: : -unsaturatedFat: : -
Directions Best Sweet Potato Muffins
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes, pop muffins out and transfer to a wire rack to cool.