Try this Sweet Potato and Cinnamon Muffins recipe, or contribute your own.
Suggest a better descriptionScrub 1 medium-large sweet potato, cut into 2-inch-long pieces, place in a small saucepan, and cover with water. Cook about 25 minutes before pureeing in a food processor. Remove puree and cream the butter and sugar. 1. Preheat oven to 375 degrees F. Butter and flour muffin pan or line with muffin papers. With an electric mixer, cream the 1/2 cup butter and sugar until light and fluffy; stir in sweet potato puree and egg. 2. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon, and cloves. Stir half the dry ingredients into creamed mixture; stir in water, then remaining dry ingredients. 3. Using an ice cream scoop, fill muffin cups two thirds full of batter; bake until dry on top and a skewer inserted in center comes out clean (18 to 20 minutes). Serve warm. Makes 1 dozen muffins. Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 306 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 133mg | 5 % | |
Potassium 145.5mg | 4 % | |
Total Carbohydrate 73.5g | 22 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 72.2g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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