Sweet Potato Muffin Mix
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Sweet potato muffins made from the A-B-C muffin base mix, with allspice and orange peel for warm flavor. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix base
- 1 tablespoon allspice
- 4 tablespoons dry orange peel
- 2 cans sweet potatoes 10 ounces each mashed and well drained, about 2 1/2 cups
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, water, and mashed sweet potatoes together in a large bowl.
- Add the muffin base mix, allspice, and orange peel.
- Mix only until blended, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden and the centers spring back lightly.
- Let cool in the pan for 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days or refrigerated up to 4 days; frozen up to 3 months; reheat frozen on high 30 seconds per muffin.
Nutrition
Serving: 69g | Calories: 215kcal | Carbohydrates: 25g | Protein: 4.3g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 312mg | Potassium: 195mg | Fiber: 1.3g | Sugar: 4.8g | Vitamin A: 49IU | Vitamin C: 3.1mg | Calcium: 103mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix base counted as baking mix (as complete pancake/baking mix), sweet potatoes 10 ounces each counted as red potatoes. Brands and portions vary, so use it only as an approximation.
