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Sweet Potato Muffin Mix

Course Breakfast
Cuisine American
Keyword allspice orange muffins, homemade muffin mix, muffin base mix, sweet potato muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
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

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.