Breakfast Muffin Recipes?

Question

I was in Ocean City, MD last month for a week, and while I was there I had the best sweet potato muffins I've ever had. They were really tasty, and kind of spicy (lots of cinnamon and ginger). They didn't have nuts or any fruit in them. Do you have a good recipe that would make muffins like what I described? They can either be sweet potato or pumpkin muffins. Thanks for supporting "(angry g*y Guy's Breakfast)", as these will basically be my breakfast while I'm driving to school in the morning.

Answer 1

Since I'm a rebel, I have to give you a recipe for something you DIDN'T ask for.  :)  

~~Applesauce Spice Muffins

Ing:

2 c. sugar

2 sticks butter

2 eggs beaten

1 tsp. vanilla

4 c. flour, sifted

2 tsp. allspice

1 tsp. cloves

3 tsp. cinnamon

1 (16 1/2 oz.) can applesauce

2 tsp. baking soda

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Combine applesauce and baking soda. Blend with a wooden spoon. Can keep in refrigerator for one to six weeks.

I use 6 teaspoons apple pie spice instead of listed spices.

To bake: Grease muffin tins and bake at 400 degrees for 12-15 minutes.

~~And on to you request:

Maple Sweet Potato Muffins

Ing:

    * 1 large sweet potato

    * 1 and 1/2 cup flour

    * 1 cup pure maple Syrup

    * 1/2 cup milk

    * 1 medium egg - beaten

    * 2 teaspoons baking powder

    * 1 teaspoon baking soda

    * 1 teaspoon allspice

    * 1/8 teaspoon cloves

    * 1 pinch salt

Cook potato at a low boil for about 20 minutes - until soft to the poke of a fork. Allow potato to cool to room temperature. (Note: This is a great recipe for using holiday leftovers - you can use potatoes that were prepared the previous day.) Scoop flesh of the potato out of its skin and puree in a blender or food processor.

Preheat oven to 350 degrees.

In a large mixing bowl, sift together flour, baking powder, baking soda, spices and salt.  In a medium bowl, combine milk, beaten egg and syrup.  Add wet ingredients and potato puree to the dry ingredients. Mix until just combined.

Pour evenly into 12 muffin cups prepared with muffin papers or a light coating of cooking spray.  Bake for 17 to 20 minutes - until a toothpick inserted into the center of the largest muffin comes out dry.

~~Pumpkin Ginger Muffins

Ing:

1 1/2 cups flour

1/2 teaspoon of salt

1 cup sugar

1 teaspoon baking soda

1 cup pumpkin purée

1/3 cup melted butter

2 eggs, beaten

1/4 cup water

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon ground ginger

2 Tbsp well chopped candied ginger (optional)

Dir:

1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger (if using).

3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done.

Answer 2

Sweet Potato Oatmeal Muffins

These delicious, moist muffins came from the Practical Produce Cookbook. I played around with some of the ingredients(mainly because I was too lazy to go down in the basement to get the other bag of all-purpose flour) substituting some whole wheat flour and quick oats for some of the all-purpose flour it called for, and using light brown sugar in place of half of the white sugar. This is a kid-pleaser, with or without the topping. The original recipe states it makes 12 regular-sized muffins. I got 36 mini muffins from it.



40 min | 15 min prep

SERVES 12 -16 , 36 muffins

For muffins

1 cup mashed sweet potatoes

1 cup milk

1 egg, beaten

1/4 cup butter, melted

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup quick oat

1/4 cup white sugar

1/4 cup light brown sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

For topping (optional)

2 tablespoons light brown sugar

2 tablespoons chopped walnuts (optional)

1 tablespoon whole wheat flour

1 tablespoon butter

1/4 teaspoon cinnamon

Beat sweet potatoes, milk and egg until smooth; add butter.

Combine flour, oats, sugar, baking powder, spices and salt.

Stir into sweet potato mixture just until blended.

Divide batter evenly among paper-lined or greased muffin tins.

Combine remaining ingredients and sprinkle on top, pressing tightly.

Bake at 400F for 20-25 minutes.