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Candied Pecan Sweet Potato Muffins

Betty Crocker Kitchens
Updated Oct 4, 2012
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Sweet potatoes provide a flavorful addition to these warm nutty muffins made using Gold Medal® all-purpose flour – a tasty bread recipe.

Candied Pecan Sweet Potato Muffins

  • Prep Time 10 min
  • Total 40 min
  • Servings 12
  • Ingredients 13
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.

Nutrition

220 Calories
8g Total Fat
3g Protein
37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Total Fat
8g
0%
Saturated Fat
4g
0%
Sodium
390mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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