Muffins Made With Sweet Potatoes and Pancake Mix. You could use pancake mix for cakes, but do not do this for bread, the texture might be too cakey and a bit sweet for a bread recipe. A twist on the classic pancake made from pancake mix. Pancake Mix Muffins Recipe Egg Free, can be Dairy and Gluten Free! - Smashed Peas & Carrots.

Enjoy Pancake mix muffins recipe for breakfast any day of the week. They are so easy to make. Learn how to make this Easy Pancake Muffins Recipe that your kids will love. You can have Muffins Made With Sweet Potatoes and Pancake Mix using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Muffins Made With Sweet Potatoes and Pancake Mix

You need 350 grams of Sweet potato.
It's 100 grams of Pancake mix.
It's 40 ml of Milk.
It's 1 of whole egg Egg.
It's 50 grams of Sugar.

Baking pancakes in muffin pans make it so easy and perfect for breakfast any day of the week. In medium bowl, stir Bisquick mix, buttermilk, sweet potatoes, eggs, cinnamon and sugar with wire whisk or fork until blended. Easy and quick to make sweet potato muffins with pecans. These are delicious and full of pecan pieces Simple and quick to make these moist and soft sweet potato muffins with pecans are hard to put down.

Muffins Made With Sweet Potatoes and Pancake Mix instructions

Place the butter in a bowl. Steam and peel the sweet potatoes, cut them into easy-to-mash sizes and place into the bowl、then add in the sugar. Light brown sugar is also nice if you have it. Mix it all together so that there are no inconsistencies, and mash with a spatula etc. *Set aside a bit of unmashed sweet potato to use for the topping later..
Add a whisked egg into Step 1 and mix, add in milk and mix some more. Add in the pancake mix to that and stir some more..
This is what it should look like after stirring. I wanted to leave a bit of the sweet potato's texture in, so I mashed up the batter a bit roughly. Pour the batter into a muffin mold. I used a 5.9cm diameter and 4.5cm tall mold from the dollar store...to save money....
Cut the sweet potato you set aside for the topping into cubes. If you dip these in syrup, then I think they turn out pretty nice upon baking. This time I used chestnuts that came with syrup, so I covered them in that. You don't have to do this, so please do as you like..
I added in too much and one turned out with not enough, but...I think it should turn out even if you add in 8 pieces each. Top them as you like on top of the batter that has been poured into the molds ..
Bake in an oven preheated to 180°C for about 30 minutes. They are done once you can poke them with a toothpick and it comes out clean Let them cool on a metal rack etc., and enjoy..
These are completed sweet potato muffins with the taste of Autumn. Please feel free to enjoy a more adult flavor by adding in brandy or lemon for fragrance It might also taste good topped with apples? I don't know At any rate, just enjoy cooking with ingredients available at home and cheap seasonal ingredients..

In another large bowl add the wet ingredients and mix until smooth. Excellent recipe that I will use many My family loved these! I used leftover pureed sweet potatoes and omitted the allspice and nuts. In the end I added a little milk to moisten up the batter. This recipe makes a moist sweet potato muffin filled with pecans and optional brickle bits and topped with a simple mixture of cinnamon and sugar.