Sweet Potato Muffins
Adapted by Cuisine At Home October 2006
2 1/2 cups flour
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t nutmeg
1/3 cup buttermilk
1/3 cup milk
1/2 cup sweet potato puree
1 t vanilla extract
1 stick unsalted butter, room temp.
3/4 cup brown sugar
1/2 cup sugar
2 t ground cinnamon
1/4 t ground nutmeg
1/2 stick unsalted butter, melted
1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray liberally!
2. Whisk together flour, baking powder, salt, baking soda, and nutmeg in a medium size bowl. In another mixing bowl or 1 quart measuring cup mix together buttermilk, milk, sweet potato puree, and vanilla together.
3. Cream together the 1 stick of butter and brown sugar in an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Alternately stir in dry and wet mixtures into the butter mixture, staring and ending with the dry. Do not overmix. Fill muffin cups about 1/2 full and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Combine sugar, cinnamon, and nutmeg in a shall dish. When cool enough to handle, but still warm, remove muffins from pan, and brush them completely with the melter butter. Roll the muffin in the sugar mixture. Serve warm.
I made this recipe for a Sunday breakfast and they were so perfect for fall. The only thing I think I’d change is next time I would only coat the top of the muffin with the butter and sugar coating. I’d be able to cut the sugar down and my fingers wouldn’t get all sugary when eating them. The recipe also stated that it would make 12 muffins. There was definitely enough batter to probably make 14 muffins. I just ended up making about 6 of the muffins VERY large. Just something to keep in mind.