Candied Pecan Sweet Potato Muffins

Candied Pecan Sweet Potato Muffins

Sweet potatoes provide a flavorful addition to these warm nutty muffins made using Gold Medal® all-purpose flour – a tasty bread recipe.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

12

servings

1 1/2
cups Gold Medal® all-purpose flour
3/4
cup sugar
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon grated orange peel
1/2
teaspoon ground ginger
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
1
can (16 oz) sweet potatoes, drained, mashed
1/3
cup butter or margarine, melted
2
teaspoons vanilla
1
egg
1/2
cup candied pecans, coarsely chopped
  1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
  2. In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.
  3. Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
Makes 12 servings (1 muffin)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • Total Fat 8g
      • (Saturated Fat 4g,),
    • Sodium 390mg;
    • Total Carbohydrate 37g
      • (Dietary Fiber 2g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 1/2 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.