|Sweet Potato Muffins|
Nov 14th, 2006
Well this isn't a great picture, but it is a great recipe. I got it from my officemate who is a fabulous baker (her pie crusts are to die for - she uses all butter, I asked). My kids love these muffins, and since the recipe contains one whole sweet potato, I've convinced myself they're healthy. Don't burst my bubble.
Besides delivering all those fabulously nutritious vitamins and minerals (hush now, don't think I can't see you snickering there in the back), I believe it is the sweet potato that makes these muffins so light and fluffy. They're golden orange, sweet, perfectly spiced, and they go quick so you'll definitely want to make a double batch.
Sweet Potato Muffins1 sweet potato (about ½ lb)
1 ½ cups flour
¾ tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1/8 tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
¾ stick unsalted butter, softened (6 Tbl)
2/3 cup packed brown sugar
2 eggs, lightly beaten
½ cup milk
¾ cup maple syrup
Boil sweet potato until soft. Drain and allow to cool slightly. Purée in food processor or mash with a fork until smooth. (You should have about ¾ cup purée.) Set aside.
Preheat oven to 350º. Generously grease a 12 cup muffin tin with unsalted butter or line with paper baking cups.
Sift together flour, salt, baking powder, baking soda, allspice, cloves, cinnamon, and ginger in a large bowl.
Beat butter and brown sugar with an electric mixer until creamy, about 1 minute on medium speed and 3 minutes on high. Add eggs and mix until well blended. Then beat in milk, maple syrup, and reserved sweet potato purée. Mix thoroughly.
Make a well in center of the dry ingredients and pour the liquid mixture into the well. Stir until ingredients are incorporated. Do not overmix.
Fill muffin cups ¾ full with batter and bake for about 25 minutes, or until a wooden pick inserted in center comes out clean.
-from Mary Grassley