Tag Archives: Muffins

Sweet Potato Chocolate Chip Muffins

21 Friday Apr 2017

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Sweet Potato Chocolate Chip Muffins
Adapted from The Frugal Girl

Ingredients:
4 eggs
1½ cups sugar
3 sweet potatoes (steamed and mashed)
¾ cup milk
¾ cup vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 cups chocolate chips

Directions:

  1. Preheat oven to 350°.
  2. In a large mixing bowl, beat the first 5 ingredients (through oil) until smooth.
  3. In a separate bowl, combine the dry ingredients (through salt).
  4. Stir the dry into the wet ingredients until just combined.
  5. Add the chocolate chips.
  6. Fill greased or lined muffin tins ¾ full.
  7. Bake 15-20 minutes.

This will make 36 good sized muffins.  Or, you could fill the cups only halfway and make 48 smaller ones.  You can also use one 16-oz can of pureed pumpkin in place of the sweet potatoes.

Blueberry Muffins

30 Thursday Jul 2015

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If you’re anything like us you are enjoying the in season blueberries, but every now and then a batch goes uneaten, or you pick your own and end up with way more than you can eat.  I really like this recipe because it works equally well with fresh or frozen blueberries.  The muffins are best the first day, but still tasty after that.

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Blueberry Muffins*
2 cups AP flour
2/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup milk
1/2 cup vegetable oil
2 eggs
1 cup blueberries (do not thaw if frozen)

1. Preheat an oven to 400F.  Butter standard muffin tins.
2. In a medium bowl stir together the dry ingredients.  In a separate bowl whisk together the milk, oil, and eggs until smooth.
3.  Add the combined dry ingredients to the wet and stir just until just blended.  Add the blueberries and stir just until evenly incorporated.
4.  Fill each muffin cup about three-quarters full.
5.  Bake until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes.  Cool in tins for 5 minutes, then remove to a rack to cool.

Makes about 16 standard muffins.

*Recipe courtesy Williams-Sonoma Kitchen Library Muffins & Quick Breads.