Comments on: Sweet Potato Muffins with Cream Cheese Filling

By: Cindy

Cindy — Sat, 06 Mar 2010 02:39:59 +0000

Finally made this today and they are divine. Thanks!

By: stacie

stacie — Wed, 17 Feb 2010 21:27:46 +0000

It depends on the size of your muffin tin. There is a lot of variation. I *think* that “standard” usually refers to wells that hold about 3.5-4 oz. My mini muffin trays are about 1 ounce each. So, let’s say that you’ll be making a 1/4 the number of muffins. Now–my bad!–it doesn’t say how many muffins this recipe makes (duh!). If I’m recalling correctly, about 24 mini’s, which means about a half dozen of “standard” sized.
Oh boy. I hope all of these calculations are right! If not, please report back and scold me. (And, if they are right, please report back and praise me–LOL!)

By: Rosie

Rosie — Tue, 16 Feb 2010 18:28:29 +0000

Do you know how many muffins this will make if using a standard (i.e., not mini) muffin pan? Thanks in advance.

By: Recipe Resources « Perszyk+

Recipe Resources « Perszyk+ — Sat, 13 Feb 2010 03:47:44 +0000

[...] We’ve made Zucchini Orzo Risotto, Orange Cardamom French Toast, Sesame Noodles, Edamame Hummus, Sweet Potato Muffins w/ Cream Cheese Filling, Pumpkin Walnut Cream Cheese, Cheddar Crackers – although mine never turned out right, Fresh [...]

By: chowmama | Did You Know? Cascadian Farms O’s Changed for the Worse (+ Healthy Alternatives to Cereal)

Thu, 28 Jan 2010 12:10:14 +0000

[...] sweet potato muffins with cream cheese filling (can be stored in the freezer and reheated in just minutes in the oven or seconds in the microwave for an on-the-go option) Share and Enjoy: [...]