Sweet Potato Muffins

Delicious sweet potato muffins with hints of cinnamon and allspice

  1. Preheat oven to 400º F.
  2. Choose muffin pans with 12 cups of 2” diameter. Grease 2 pans.
  3. In medium bowl, combine flour, brown sugar, baking powder, allspice, cinnamon and salt.
  4. In large bowl, combine sweet potatoes, eggs, melted butter and milk. Blend well.
  5. Add flour mixture to sweet potato mixture; stir just enough to moisten dry ingredients. Stir in pecans.
  6. Fill muffin cups 2/3 full.
  7. Bake for 20 minutes, or until tops spring back when lightly touched. Remove to wire rack to cool.

  • Top with turbinado sugar
  • Serve with cream cheese or honey butter
  • Serve in place of corn bread with chili, stew or BBQ
  • Daypart suggestion: Breakfast through dinner

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