This is my first time participating in Tasty Tuesday (at A Beautiful Mess) and I am so happy to be able to find so many fun recipes.
Here is one of my favorite things to make for the family on a Sunday Morning....
Sweet Potato Muffins (or carrot or squash) are a great way to incorporate vegetables into your children's diet.
The followinf recipe makes a rather dense muffin, so if you want a lighter muffin use your favorite muffin recipe as a base.
3 cups self-rising flour2 cups sugar
1 teaspoon ground cinnamon
1-1/2 cups vegetable oil
1 teaspoon vanilla extract
2 cups mashed cooked sweet potatoes
1 cup raisins
1 cup chopped nuts
- I keep the nuts and raisins out of the initial batch and then add them to my variations below.
- I also suggest modifying the amount of sugar based on the other items that you are adding (for example, in my modifications below you will see that we add fruit - when adding fruit you can cut back on a good amount of sugar)
In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen.
This makes about 36 Servings
Since this recipe makes so many muffins I like to split the batch and make some fun variation. Here are some modifications that we make:
- Sweet Potato and Peaches
- Sweet Potato and applesauce
- Sweet Potato and banana
- Sweet Potato and Peeches with chopped nuts and brown sugar