Sweet Potato ‘n’ Raisins Breakfast Muffins Kit

Potato Raisin MuffinPotato Raisin Muffin


With Figs And Pumpkin Seeds



These delicious and healthy breakfast muffins are a great way to start (and end for muffin lovers like us) your day!

What Ingredients are used to make Sweet Potato 'n' Raisins Breakfast Muffins?

  • Styrian Pumpkin Seeds
  • Ripe Sweet Potato
  • Unbleached White Whole Wheat Flour
  • Light Brown Sugar
  • Rolled Oats
  • High Fibre Wheat Bran
  • Double Acting Baking Powder
  • Pure Baking Soda
  • Ground Cinnamon
  • Ground Nutmeg
  • Brown Turkish Fried Figs
  • Canola Oil
  • Thompson Raisins
  • Black Strap Molasses
  • Iodized Salt
  • Milk - NOT SENT
  • Egg - NOT SENT

What Equipment is Needed to make Sweet Potato 'n' Raisins Breakfast Muffins?

  • Oven
  • Mixing Bowls
  • Muffin Tray

How to make Sweet Potato ‘n’ Raisins Breakfast Muffins?


Preheat the oven to 350°F (180°C). Line 12 muffin cups with oil. Pierce a couple of holes in the sweet potato with a fork. Place on a plate and heat in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup of mashed sweet potato purée.


Combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg, and salt with the Sweet Potato in a big bowl.


Beat the eggs, milk, oil and molasses to the sweet potato puree with an electric mixer on low speed, or with a wooden spoon, stir in the dry ingredients just until moistened. Add the raisins and dried figs.


Spoon the mixture into the muffin cups.


Sprinkle the muffin batter with oats, pumpkin seeds, and fig slices.


Bake for 30 minutes until a toothpick inserted into the center of a muffin comes out clean. Unmold and let cool on a wire rack. Enjoy 🙂

Invite & Earn

Signup to start sharing your link

Available Coupon