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Sweet Potato Muffins

Sweet Potato Muffins These muffins have absolutely no fat, and yet are moist and delicious. They are not too crumbly, so they travel well. Grab a couple and eat them on the way to work. They make a wonderful breakfast. They store well when wrapped carefully, and will be just as good the second or third day.

Makes 8 muffins.


  • 1/2 c canned sweet potatoes, mashed
  • 2 Tbsp cold water
  • 1 tsp rum extract
  • 1/2 c raw sugar
  • 1 medium egg, beaten
  • 1 1/2 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 c golden raisins


  1. Preheat the oven to 425 degrees F.
  2. In a medium mixing bowl, combine the sweet potatoes, water, rum extract, raw sugar and egg. Mix well.
  3. In a large mixing bowl, combine the flour, baking powder, salt and nutmeg. Blend well.
  4. Add the wet ingredients to the dry ingredients and stir just enough to make a smooth thick batter. Fold in the raisins.
  5. Line large muffin cups with paper liners or butter the cups.
  6. Spoon about 1/3 c of the dough-like batter into each cup and bake for 5 minutes at 425 degrees.
  7. Turn the oven down to 350 degrees F. and continue baking for 15-18 minutes more, or until the muffins are browning on top.
  8. Cool completely on a wire rack before serving.

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