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 min
  • Total Time 40 min
  • Servings 12

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
,
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
),
Sodium
390mg
390%;
Total Carbohydrate
37g
37%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.