Mini Sweet Potato Cinnamon Raisin Muffins

Ingredients:

907 g/ 32 oz peeled, grated sweet potatoes (organic)
113 g/ 4 oz cup extra virgin olive oil
5 g/ 1 tsp almond extract
227 g/ 8 oz packed brown sugar
2 eggs
453 g/ 16 oz all-purpose flour
10 g/ 2 tsp baking powder
5 g/ 1 tsp ground cinnamon
5 g/ 1 tsp freshly grated nutmeg
2.5 g / 1/2 tsp cloves
2.5 g/ 1/2 tsp ginger
2.5 g/ 1/2 tsp turmeric
2.5 g/ 1/2 teaspoon salt
113 g/ 4 oz raisins

Hardware:
Mini muffin baking pans (recipe makes approximately 40)

Prep work:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grate sweet potatoes in a large bowl.
  3. Grease individual tins with butter or EVOO

For the muffins:

  1. In a small bowl whisk together brown sugar, oil, almond extract and eggs.
  2. In a large bowl, mix together the flour, baking powder, spices (cinnamon, nutmeg, cloves, ginger, turmeric), salt, and grated sweet potatoes.
  3. Make a well in the center, and pour in the egg mixture.
  4. Carefully incorporate both your wet and dry contents.
  5. Add the raisins and mix well.
  6. Spoon the batter into the tins, filling each to the rim.
  7. Bake the muffins for 20 minutes or until a toothpick inserted into the middle comes out clean.
  8. Remove muffins from the oven.
  9. If necessary, separate the muffins from their tins by gently running a knife around the edges.
  10. Turn the pan over and carefully shake them loose.

Serving Suggestions: Depending on your mood, you can savor this muffin warm, plain and simple, perhaps with a dab of butter, or at room temperature. Whatever you decide, enjoy!

PS. This muffin is a hit with the kiddies (so long as they like raisins and can manage to chew them :-). If that’s not the case, exclude them from the recipe or enjoy on their behalf)!

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About Chef

LifeisaBowlofPasta

For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...

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