Sweetpotato Breakfast Muffins
Recipe by Kleinworthco.com. These Sweetpotato Breakfast Muffins are too good to be true. Irresistibly moist, subtly sweet, and even better – they’ll fill your home with those warm spices of cinnamon, brown sugar and nutmeg as they bake. Quick and easy to make, we promise these Sweetpotato Breakfast Muffins will satisfy your hunger and provide plenty of energy to take on the day!
Recipe
Ingredients
- 3 large eggs
- ⅓ cup sour cream
- ¾ cup vegetable oil
- 1 cup baked sweetpotato mash
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups walnuts
- 1 tbsp raw sugar
Instructions
- Preheat the oven to 350°F. Grease muffin pan.
- In a large bowl, lightly whisk eggs with sour cream, oil and sweetpotato mash.
- Beat in the brown sugar and vanilla.
- Add flour, baking powder, cinnamon, baking soda, nutmeg and salt.
- Fold in half the walnuts, mix until just combined.
- Divide the batter between the 12 prepared muffin wells.
- Sprinkle with walnuts and raw sugar.
- Bake for 18 – 20 minutes.
Notes
Nutrition Facts
Sweetpotato Breakfast Muffins
Serving Size
1
Amount per Serving
Calories
427
% Daily Value*
Fat
29
g
45
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
4
g
Cholesterol
44
mg
15
%
Sodium
248
mg
11
%
Potassium
265
mg
8
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
21
g
23
%
Protein
7
g
14
%
Vitamin A
4588
IU
92
%
Vitamin C
5
mg
6
%
Calcium
102
mg
10
%
Iron
2
mg
11
%
Net Carbohydrates
37
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 427kcalCarbohydrates: 39gProtein: 7gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mgSodium: 248mgPotassium: 265mgFiber: 3gSugar: 21gVitamin A: 4588IUVitamin C: 5mgCalcium: 102mgIron: 2mgNet Carbohydrates: 37g