Try this Sweet Potato And Walnut Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200 C, 400 F, Gas Mark 6. Place six muffin paper cases into a muffin tin. Place the walnut pieces onto a baking tray and roast in the oven for 5-10 minutes. Remove and allow to cool. Place the flour in a large mixing bowl. Stir in the sugar, allspice, roasted walnut pieces and grated sweet potato flesh. Add the eggs, butter and milk and mix well to form a thick batter consistency, taking care not to overbeat. Divide the mixture equally between the muffin cases, they will look quite full and place on the middle shelf in the preheated oven for 15-20 minutes until risen, golden brown and firm to the touch. Allow to almost cool on a wire rack. Serve warm with butter and drizzle with maple syrup. NOTES : Delicious moist muffins served warm with butter and maple syrup for a breakfast or as an afternoon treat.
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2 | ||
Calories from Fat: 1 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 9.9mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
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: 2
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