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Sweet Potato Spice Muffins

<p>This recipe, which mocks the fall-favorite pumpkin muffin, is a favorite for my family and was a good way to introduce/sneak in/use up sweet potatoes in the mouths of my young and older babes.</p>
6 Servings Recipe By

Ingredients

  • 2 individual Egg
  • 3/4 cups Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups cook and mash Sweet Potato
  • 1/2 cups Milk
  • 2 cups Flour, All-Purpose
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 2 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1/2 teaspoons Cloves, Ground
  • 1 cup Chocolate Chips

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 515 Calories
  • 14g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 77mg Cholesterol
  • 388mg Sodium
  • 94g Total Carb
  • 5g Fiber
  • 48g Total Sugars (Includes 45g Added Sugars)
  • 10g Protein
  • 22 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
  2. Stir in dry ingredients until incorporated.
  3. Fold in chocolate chips.
  4. Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.

Freeze For Later Cooking Directions

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?

  1. Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
  2. Stir in dry ingredients until incorporated.
  3. Fold in chocolate chips.
  4. Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.
  5. Allow to cool.
  6. Divide among indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat for 30 seconds in microwave.

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