Sweet Potato Banana Muffins
Courtesy of North Carolina Sweet Potato Commission
Servings: 24
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 1 3/4 c. flour
* 1/2 c. firmly packed brown sugar
* 2 tsp. baking powder
* 1 tsp. ground allspice
* 1/2 tsp. salt
* 1 1/2 c. North Carolina Sweet Potatoes, cooked and mashed
* 2/3 c. bananas, mashed
* 1/4 c. melted butter or margarine
* 2 eggs
* 3/4 c. milk
* 1/2 c. chopped pecans, toasted
* 1/2 c. firmly packed brown sugar
* 2 tsp. baking powder
* 1 tsp. ground allspice
* 1/2 tsp. salt
* 1 1/2 c. North Carolina Sweet Potatoes, cooked and mashed
* 2/3 c. bananas, mashed
* 1/4 c. melted butter or margarine
* 2 eggs
* 3/4 c. milk
* 1/2 c. chopped pecans, toasted
What to do:
1. Grease 2 dozen 2" muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt.
2. In large bowl, combine sweet potatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend.
3. Fill prepared muffin pans 2/3 to the top. Bake at 400°F. for 20 min. or until tops spring back when lightly touched. Remove to wire racks. Serve warm.
2. In large bowl, combine sweet potatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend.
3. Fill prepared muffin pans 2/3 to the top. Bake at 400°F. for 20 min. or until tops spring back when lightly touched. Remove to wire racks. Serve warm.
Nutritional information:
Calories: 215; Total Fat: 9g; Cholesterol: 48mg; Total Carbs: 31g; Protein: 4g; Potassium: 187mg;