Sweet Potato and Orange Muffins
Notes
Recipe Notes
- Add 2 teaspoons orange zest for even more orange flavor. Grate or peel and chop the colored part of the orange peel only. Freeze extra zest for up to 3 months.
Ingredients
⅔ cup all-purpose flour
⅔ cup whole-wheat flour
1 ½ teaspoons baking powder
1 ¼ teaspoons baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup sweet potatoes (yams), cooked or canned/drained
⅓ cup brown sugar
1 egg, lightly beaten
⅔ cup orange juice
¼ cup carrot, grated
¾ teaspoon vanilla
Instructions
- Preheat oven to 400 degrees F. Lightly oil muffin tins for 12 muffins.
- In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
- In a separate bowl, combine sweet potatoes, brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
- Add dry ingredients to liquid ingredients. Stir gently until flour is just moistened.
- Fill muffin tins 3/4 full. Bake 20 minutes or until tops are browned and bounce back when touched lightly in the center.
- Cool 5 minutes and loosen around the edge of each muffin to remove from tins.
- Cool completely then store in an air-tight container at room temperature.
Notes
- Add 2 teaspoons orange zest for even more orange flavor. Grate or peel and chop the colored part of the orange peel only. Freeze extra zest for up to 3 months.
Comment
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
I didn't have orange juice or enough sweet potato leftovers when I made this. I substituted pineapple juice for the orange juice and used half sweet potatoe and half pumpkin. I also doubled it and it turned out great in both mini and regular muffins as well as a small loaf. While I missed the orange juice flavor, the pineapple juice still came through with a tropical flare.