Belize Sweet Potato Rum Tres Muffins
×Category: Breadsrolls Ingredients | Type: Sweetgoods | Servings: 12 | By: RecipeGadget
Protein 3g • Carbs 35g • Fat 12g • 250 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
These Belize Sweet Potato Rum Tres Muffins bring a taste of the tropics to your kitchen, evoking memories of cozy family gatherings and warm, inviting aromas. Perfect for breakfast or a sweet treat, they’re sure to become a favorite!
Ingredients
- Mashed Sweet Potatoes (Cooked): 1 Cup
- Brown Sugar: 1/2 Cup
- Granulated Sugar: 1/4 Cup
- Vegetable Oil: 1/2 Cup
- Eggs (Large)
- Dark Rum: 1/4 Cup
- Vanilla Extract: 1 TSP
- All-Purpose Flour: 1 1/2 Cup
- Baking Powder: 1 TSP
- Baking Soda: 1/2 TSP
- Salt: 1/2 TSP
- Ground Cinnamon: 1 TSP
- Ground Nutmeg: 1/2 TSP
- Chopped Walnuts Or Pecans (Optional): 1/2 Cup
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the mashed sweet potatoes, brown sugar, and granulated sugar until well combined.
- Add the vegetable oil, eggs, dark rum, and vanilla extract to the sweet potato mixture, stirring until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- If using, fold in the chopped walnuts or pecans for added crunch.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Open this recipe in Recipe Gadget to save, organize, and cook it.