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About 15 to 16 muffins


These muffins are yummy to eat,

 a great way to use left-over Thanksgiving sweet potatoes,

and also make a marvelous edible gift for the holiday gift giving.



  • 1¼ cups sifted flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon or to taste
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • 2 eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters, at room temperature
  • 1¼ cups light brown sugar or the equivalent of 1¼ cups brown sugar in granulated brown sugar substitute, firmly packed
  • ½ cup cooking oil (corn, canola, or safflower oil)
  • 1 cup mashed cooked sweet potato or pumpkin or acorn squash or mashed canned sweet potato or canned pumpkin (not pumpkin pie filling)
  • ¼ cup orange juice or water


Sift together the first 7 ingredients; set aside.  In a medium bowl, combine eggs, brown sugar, and cooking oil, beating for 3 minutes.  Beat in mashed sweet potato and orange juice.  Add dry ingredients, mixing well. 


Fill greased muffin pans (2½ to 2¾ -inches in diameter) or muffin pans lined with paper baking cups

two-thirds to three-fourths full.  Bake in a preheated slow oven (325 degrees F.) for 25 to 28 minutes or until muffins are done.


Note: Bake miniature muffins for only 12 to 15 minutes or until done; makes about 3 dozen muffins.


Note: Sweet Potato Muffins freeze well wrapped and sealed in aluminum foil.  


Variations: Add ½ to 2/3 cup chopped pecans or English walnuts to muffin batter. Add ½ to 2/3 cup golden seedless raisins to muffin batter.

Sprinkle tops of muffins with minced crystallized/candied ginger before baking muffins.

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