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Sweet Potato Pecan Muffins

Holidaycooking's picture
Ingredients
  Non stick cooking spray 1 Tablespoon
  Flour 1 3⁄4 Cup (28 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Mashed cooked sweet potatoes 3⁄4 Cup (12 tbs)
  Dark corn syrup 3⁄4 Cup (12 tbs)
  Corn oil 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  Pecans 1 Cup (16 tbs), chopped
Directions

Preheat oven to 400°F.
Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.
In medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
In large bowl, with mixer at medium speed, beat sweet potatoes, corn syrup, corn oil, eggs and vanilla until blended.
Stir in flour mixture until well blended.
Stir in pecans.
Spoon into prepared muffin pan cups.
Bake 20 minutes or until lightly browned and firm to the touch.
Cool in pan on wire rack 5 minutes; remove from pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Vegetable

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