Sweet Potato And Cinnamon Muffins

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - softened
1 1/2 cups	240g / 8.5oz	Firmly packed brown sugar
1 cup	237ml	Sweet potato puree
1		Egg
1 3/4 cups	109g / 3.8oz	Flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground ginger
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cloves
1/3 cup	78ml	Water

Recipe Instructions

Scrub 1 medium-large sweet potato, cut into 2-inch-long pieces, place in a small saucepan, and cover with water. Cook about 25 minutes before pureeing in a food processor. Remove puree and cream the butter and sugar.

1. Preheat oven to 375F. Butter and flour muffin pan or line with muffin papers. With an electric mixer, cream the 1/2 cup butter and sugar until light and fluffy; stir in sweet potato puree and egg.

2. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon, and cloves. Stir half the dry ingredients into creamed mixture; stir in water, then remaining dry ingredients.

3. Using an ice cream scoop, fill muffin cups two thirds full of batter; bake until dry on top and a skewer inserted in center comes out clean (18 to 20 minutes). Serve warm.

Makes 1 dozen muffins.

Source:
the California Culinary Academy

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.