Sweet Potato Casserole Muffins for #SundaySupper
Sweet Potato Casserole Muffins for #SundaySupper might be just the American recipe you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 233 calories, 3g of protein, and 12g of fat per serving. This recipe serves 12. For 36 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. It works well as a side dish. This recipe is liked by 214 foodies and cooks. From preparation to the plate, this recipe takes about 35 minutes. A mixture of baking powder, granulated sugar, sweet potato, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Magnolia Days. Overall, this recipe earns a not so awesome spoonacular score of 33%. Similar recipes include Sweet Potato Casserole Muffins, Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Chipotle Sweet Potato Soup #SundaySupper.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
2 eggs, at room temperature
1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon ground cinnamon (**more or less as needed)
¼ teaspoon ground nutmeg
5 tablespoons milk
½ cup chopped pecans
¼ teaspoon salt
1¼ cups leftover sweet potato casserole filling*
1 tablespoon plus 1 teaspoon turbinado sugar
½ cup unsalted butter, at room temperature
Equipment:
muffin tray
bowl
oven
whisk
muffin liners
toothpicks
knife
frying pan
Cooking instruction summary:
Preheat oven to 400F. Lightly grease a 12-cup muffin pan.Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addtition.Add sweet potato casserole filling and milk and beat until combined.Whisk together flour, baking powder, salt, cinnamon (if needed), and nutmeg in a separate bowl. Add to creamed mixture and stir until just moistened. Stir in pecans.Divide batter evenly into muffin cups.Stir together sugar and cinnamon. Sprinkle on top of batter.Bake for 22 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.Remove muffins from pan. You may need to run a knife between the muffins and the pan to loosen the edges from the pan.
Step by step:
1. Preheat oven to 400F. Lightly grease a 12-cup muffin pan.Cream butter and sugar in a large bowl until light and fluffy.
2. Add eggs, one at a time, beating well after each addtition.
3. Add sweet potato casserole filling and milk and beat until combined.
4. Whisk together flour, baking powder, salt, cinnamon (if needed), and nutmeg in a separate bowl.
5. Add to creamed mixture and stir until just moistened. Stir in pecans.Divide batter evenly into muffin cups.Stir together sugar and cinnamon. Sprinkle on top of batter.
6. Bake for 22 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.
7. Remove muffins from pan. You may need to run a knife between the muffins and the pan to loosen the edges from the pan.
Nutrition Information:
covered percent of daily need
