Maple Sweet Potato Muffins
Tender and moist, sweet potato muffins sweetened with maple syrup and studded with currants and toasted pecans.
1 cup mashed sweet potatoes
1 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
2 large eggs, slightly beaten
3/4 cup vegetable oil
1/4 cup maple syrup
1/2 cup chopped toasted pecans
1/2 cup currants
- In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add eggs, oil and maple syrup; blend well. Stir in pecans and currants.
- Spoon evenly into greased muffin cups, filling each 3/4 full.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes or until muffins spring back when lightly touched. Remove muffins from pan and serve warm.
Makes 18 muffins.
Nutritional Information Per Serving (1/18 of recipe): calories 173 protein 2 g. carbohydrate 21 g. fat 9 g. cholesterol 17 mg. sodium 114 mg. Vitamin A 2,382 IU.
Recipe courtesy of North Carolina Sweetpotato Commission.