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Sweet Potato Pecan Muffins Recipe
|Non stick cooking spray||1 Tablespoon|
|Flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Mashed cooked sweet potatoes||3⁄4 Cup (12 tbs)|
|Dark corn syrup||3⁄4 Cup (12 tbs)|
|Corn oil||1⁄3 Cup (5.33 tbs)|
|Pecans||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 3741 Calories from Fat 1681
% Daily Value*
Total Fat 195 g299.6%
Saturated Fat 19.5 g97.6%
Trans Fat 0.3 g
Cholesterol 423 mg
Sodium 2424.6 mg101%
Total Carbohydrates 476 g158.7%
Dietary Fiber 23.9 g95.6%
Sugars 152.5 g
Protein 50 g100.2%
Vitamin A 241.7% Vitamin C 7.2%
Calcium 106.4% Iron 98.6%
*Based on a 2000 Calorie diet
Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.
In medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
In large bowl, with mixer at medium speed, beat sweet potatoes, corn syrup, corn oil, eggs and vanilla until blended.
Stir in flour mixture until well blended.
Stir in pecans.
Spoon into prepared muffin pan cups.
Bake 20 minutes or until lightly browned and firm to the touch.
Cool in pan on wire rack 5 minutes; remove from pan.