Mini Sweet Potato Muffins
12
Servings
11
Ingredients
0
Comments
With sweet potatoes on sale now is an excellent time to make some fall foods to feed, especially for your toddler. These mini-muffins were a big hit, are baby-palm-sized, and freeze well.
12
Servings
11
Ingredients
0
Comments
Ingredients
- 1 ½ cups Flour, Pastry, Whole Wheat
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- ⅛ teaspoons Salt
- ¼ cups Brown Sugar
- ¼ cups Maple Syrup
- ¼ cups Honey
- ½ cups Applesauce
- 1 cup cook and mash Sweet Potato
- 2 individual Egg
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
- Stir in other wet ingredients until just combined.
- Fill greased mini muffin cups about 3/4 of the way and bake at 350 for 10 minutes or until a toothpick comes out clean.