Sweet Potato and Orange Muffins

Video by Jonathan Parrish.

Sweet potatoes are healthy, delicious, and grown right here in Mississippi. What’s not to love? Well, I don’t love all the fat that most people add to them, whether making casseroles, baking pies, or deep-frying sweet potato fries.

These muffins are a healthy breakfast food you can enjoy at home or on the go. The recipe pairs the rich flavor of sweet potatoes with a bright splash of citrus. The golden color hides the grated carrot, and whole wheat flour boosts your fiber intake even more. With a mere 120 calories per serving and 50 percent of your vitamin A for the day, you’ll start the day off right! You could add chopped pecans for a little extra protein, or dried cranberries for extra flavor, but know they’ll both add more calories. (In my opinion, it’s worth it!)

Crew Review: Y’all know we like our food on the spicy side. These muffins tasted good but were a little bland for our tastes. Next time we would add pumpkin pie spice or increase the cinnamon and nutmeg.

Sweet Potato and Orange Muffins

Ingredients

2⁄3 cup all-purpose flour
2⁄3 cup whole wheat flour
1 1⁄2 teaspoons baking powder
1 1⁄4 teaspoons baking soda
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
3⁄4 cup sweet potatoes, cooked or canned/drained and mashed
1⁄3 cup brown sugar
1 egg, lightly beaten
2⁄3 cup orange juice
1⁄4 cup carrot, grated
3⁄4 teaspoon vanilla

Directions

1. Preheat oven to 400 degrees. Lightly oil muffin tins for 12 muffins.
2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
3. In a separate bowl, combine sweet potatoes, brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
4. Add dry ingredients to liquid ingredients. Stir gently until flour is just moistened.
5. Fill muffin tins 3/4 full. Bake 20 minutes or until tops are browned and bounce back when touched lightly in the center.
6. Cool 5 minutes and loosen around the edge of each muffin to remove from tins.
7. Cool completely then store in an air-tight container at room temperature.

Thanks to our friends at Oregon State University Extension for this printable recipe.

For another sweet potato recipe, check out our Maple Sweet Potato post!

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