Sweet Potato, Carrot & Orange Muffins

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  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • Pinch salt
  • 2 medium sweet potatoes, peeled, diced, cooked, mashed (about 1 1/4 cups)
  • 2/3 cup firmly packed brown sugar
  • 2 eggs
  • 3/4 cup orange juice, with pulp
  • 2 teaspoons orange zest
  • 1/2 cup shredded carrot
  • 2 teaspoons vanilla


Preheat oven to 400°F. Lightly grease muffin cups or line with paper liners.
In a medium bowl, combine flours, baking powder, baking soda and spices (including salt).
In a large bowl, combine potatoes, brown sugar, eggs, orange juice, zest, carrot and vanilla. Mix well.
Add dry ingredients and stir until combined.
Fill muffin cups 3/4 full and bake for 15 minutes or until tops are just slightly browned.
Let cool slightly in pan before removing to cool completely on a rack.

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