Brown Sugar Sweet Potato Muffins

• Vegetarian

• Produce

  • 1 22-ounce package Bob evans sweet potatoes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Salt

Found on yellowblissroad.com

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 22-ounce package Bob Evans Sweet Potatoes
• 1 cup packed brown sugar
• 2 large eggs

Directions

• Preheat oven to 375 degrees F. Grease 1 12-cup and 1 6-cup (or half of another 12-cup) muffin pans generously with cooking spray.
• In a medium mixing bowl, combine flour, baking soda, baking powder, cinnamon and salt. Set aside.
• In a large mixing bowl, stir together Bob Evans mashed sweet potatoes, brown sugar and eggs. Gently stir in flour mixture just until combined. Do not over mix!
• Divide batter into prepared muffin cups (Using an ice cream scoop will yield 18 perfectly even sized muffins). Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed.
• Cool in the muffin pans at least 15 minutes before enjoying.