These are the lightest, fluffiest, easiest whole-grain muffins ever.
Heat oven to 375 degrees F. Grease 12 muffin cups or add paper liners.
Combine flour, sugar, baking powder, ginger, baking soda, and salt.
In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full. Bake for 20-25 minutes.
Banana Nut Variation: Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter.
Pumpkin Coconut Variation: Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 355 | ||
Calories from Fat: 75 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 28.2mg | 9 % | |
Sodium 84.5mg | 3 % | |
Potassium 115.3mg | 3 % | |
Total Carbohydrate 71.2g | 21 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 64.9g | ||
Protein 6.9g | 10 % | |
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: 355
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