There’s a story behind the title of this recipe. Last night as we waited for Friday night check-ins, I decided to get a step ahead on breakfast preparation and make up my muffin and pancake batters. I was also experimenting a little and substituting canned sweet potatoes for the usual pumpkin in the muffin recipe. Unfortunately it was a typical Friday night and my labors were interrupted frequently by phone calls and requests for directions. When I was done the batter seemed unusually stiff, but I attributed it to the potatoes having less liquid than pumpkin, and decided to add some milk to make up the liquid. The texture still seemed wrong but I had guests to check in and other things to prepare, so I put it in a container in the fridge and moved on. The phone rang yet again. And that’s when I saw it. Sitting right beside the phone. A bowl of sugar. You guessed it, the sugar that was supposed to be in the muffin batter. I must have had it in my hand when I answered one of the phone calls and set it down by the phone. So I removed the batter from the fridge and mixed in the sugar. It was with some trepidation that I made the muffins this morning. Would they turn out ok? Would the texture have been affected by the extra mixing and extra milk? Well, I’m pleased to report they were among the best muffins we’ve ever enjoyed at the inn. The flavor was wonderful and the texture just fine. Several guests asked for the recipe. So dear readers, as I share this recipe I’m not sure whether to give the recipe directions for the original or tell you to add the sugar last!
Either way I think you’ll enjoy the flavor.
1 – 30 ounce can cut sweet potatoes
3/4 cup milk
1 1/2 cups vegetable oil
3 cups sugar
6 cups flour
2 Tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
4 teaspoons baking powder
4 teaspoons baking soda
1 1/2 teaspoons salt
1 cup chopped pecans
1 cup raisins
Sift flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt together in a large bowl and set aside.
Drain the sweet potatoes and in a blender or food processor, puree with 3/4 cup milk.
Beat the eggs, sugar and oil together. Mix in sweet potato puree.
Pour the liquid ingredients over the dry and fold together. Fold in pecans and raisins.
Fill greased muffin tins and bake at 350 degrees for 15 to 20 minutes, or until tops spring back when touched.
Recipe makes about 30 muffins
The White Oak Inn
Bed and Breakfast Foodie