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09-23-2016 11:42 PM
My first batch of sweet potato muffins in the new pans. I must say I'm impressed how well these baked, I lifresd a muffin out to show how evenly it baked, browned the muffin, an easy release too. I did use a little oil on a paper towel, just slightly. I use a counter top convection oven, they both fit side by side no problem. As someone asked and requested, here is the recipe I use for the muffins. I must confess, it's not my own recipe. It's from a November/Decemnber 2014 issue of a WebMD magazine. I make these qute a few times a month.
Cinnamon Sweet Potato Muffins. So good!
Muffin Remix
Sweet potatoes give muffins a moist texture and delectable flavor with minimal
fat. (This recipe is a good way to use leftover baked sweet potatoes.)
These muffins are a hit with kids, who don’t need to know they contain
nutrient-dense veggies.
Cinnamon Sweet Potato Muffins
Makes 6 servings
Ingredients
1 cup mashed sweet
potato
1 cup brown sugar,
divided
¼ cup canola oil
½ cup low-fat milk
2 large eggs
1 tsp vanilla
1 cup all-purpose
flour
1 cup old-fashioned
oats (not instant)
1 tsp cinnamon,
divided
½ tsp allspice
2 tsp baking powder
pinch of salt
3 tbsp chopped
walnuts
Directions
1. Preheat oven to 350°F. Prepare muffin tin by coating
with cooking spray.
2. Whisk together sweet potato, ⅔ cup brown sugar,
oil, milk, eggs, and vanilla in a medium bowl.
3. In a large bowl, mix flour, oats, ¾ tsp cinnamon, allspice,
baking powder, and salt to blend. Make a well
in the center of the flour mixture and add the sweet
potato mixture. Stir together until just moistened.
4. In a small bowl, combine walnuts and remaining
brown sugar and cinnamon and set aside.
5. Spoon batter into muffin tins. Top each muffin with
a sprinkle of the brown sugar-walnut mixture. Bake
15–30 minutes, depending on the size of tins, until
toothpick comes out clean.
Per serving
186 calories, 3 g protein, 28 g carbohydrate, 7 g fat (1 g
saturated fat), 1 mg cholesterol, 2 g fiber, 13 g sugar, 122 mg
sodium. Calories from fat: 34%
09-24-2016 09:46 AM
Yummm-meeeee!
Those look and sound like my kind of treat :-)
I've never baked in Temptations without using spray, butter or oil.
I know they're supposed to be non-stick, but it goes against my better judgment. Someday I'm going to be brave enough to try it.
I stopped making banana bread in a loaf pan, because DH likes it so much better in my round Tempations baker. I've heard a lot of Temptations negativiity here on the boards, but they bake beautifully for me.
09-24-2016 02:38 PM
That looks really good! I have a nice Goldtouch loaf pan i bought from Williams-Sonoma, best pan I've ever owned! I did use some oil, swabbed the pans with some paper towel, very lightly. Like you, not sure if I'm brave enought to try it without, maybe with one when I make a batch. I may get a little deeper in to Temp-tations. I don't need any bakeware, I have a nice set of Lorena Garcia Corningware. I want some of the big 16 ounce mugs that Tara offers, maybe a round pie or cake pan. Thanks for the hearts and complimenrt! Hope ya get to try and enjoy the muffins.
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