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Sweet Potato and Orange Muffins

VideoMagazine

 

 

Our Sweet Potato Magazine features this recipe:

Kid friendly

Ingredients

2⁄3 cup
all-purpose flour
2⁄3 cup
whole wheat flour
1 1⁄2 teaspoons
baking powder
1 1⁄4 teaspoons
baking soda
3⁄4 teaspoon
ground cinnamon
1⁄4 teaspoon
ground nutmeg
3⁄4 cup
sweet potatoes (yams), cooked or canned/drained
1⁄3 cup
brown sugar
1
egg, lightly beaten
2⁄3 cup
orange juice
1⁄4 cup
carrot, grated
3⁄4 teaspoon
vanilla

Directions

  1. Preheat oven to 400 degrees. Lightly oil muffin tins for 12 muffins.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
  3. In a separate bowl, combine sweet potatoes, brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
  4. Add dry ingredients to liquid ingredients. Stir gently until flour is just moistened.
  5. Fill muffin tins 3/4 full. Bake 20 minutes or until tops are browned and bounce back when touched lightly in the center.
  6. Cool 5 minutes and loosen around the edge of each muffin to remove from tins.
  7. Cool completely then store in an air-tight container at room temperature.
Photo of Sweet Potato and Orange Muffins
Prep time: 10 - 15 minutes
Cooking time: 20 minutes
Makes: 12 muffins
Nutrition Facts: View Label
Last updated: 07/03/19

1 Comments for "Sweet Potato and Orange Muffins"

Submitted by elaine s on Tue, 10/16/2018 - 10:13

We recently revised this recipe to make only 12 muffins since that is the standard number of muffins in a muffin tin.  This recipe does best when baked immediately after the batter is mixed.  Enjoy!

The Food Hero Team

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

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