22 Nov Sweet Potato Muffins
Looking for a creative way to use your Thanksgiving Holiday leftovers? Try my absolute favorite recipe for sweet potato muffins. Hearty, warm and delicious, they make for a great breakfast. HINT: don’t want to make them right away? Freeze the sweet potatoes for future use and whip up a batch of these yummy muffins, whenever!
1 C sugar
1 ¼ C cooked, mashed sweet potatoes or yams (fresh or canned)
1 stick butter, room temperature
2 lg eggs
1 ½ C flour
2 tsp baking powder
1 tsp salt
1 C milk
½ C dry cranberries, raisins or fresh cranberries* (add ¼ C more sugar to recipe above if fresh)
¼ C chopped nuts (walnuts, pecans or slivered almonds)
2 T sugar
Preheat oven to 400 degrees. Line 24 muffin tins with liners. In mixing bowl, cream together sugar, potatoes and butter. Add eggs one at a time and mix until combined. In a separate bowl, combine flour, baking powder, salt and seasoning.
Add ½ of the flour mixture to the bowl and ½ of the milk. Stir to combine. Add the remaining flour and milk and repeat. Be careful not to over mix the batter as it will get tough. Fold in the fruit and nuts. Spoon equal amounts into the muffin liners.
In a small bowl, mix together Pie Spice and sugar. Sprinkle over the tops of the muffins and bake for 25-30 minutes until done (to test- insert a toothpick. When it comes out clean, they’re done.) Makes 24 muffins.
* cranberries are optional