This is simply the perfect muffin to serve in fall, or winter, too, for that matter. The nutritional value of sweet potatoes is quite high for antioxidants, anti-inflammatory nutrients, and blood-sugar regulating nutrients. These tubers are versatile, too, and able to adapt to breakfast, lunch or dinner menus. If you’re not yet hooked, try them! You might be surprised at how good they taste.
2 sweet potatoes, peeled and cut into chunks
2 cups all-purpose unbleached flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
1/2 cup brown sugar, packed
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla extract (I use Penzey’s)
1 cup chopped pecans
In a medium sauce pan, bring water to a boil and add sweet potatoes. Cook until tender and done, about 12 – minutes (depending upon the size of the potatoes).
Remove from heat and drain the water. Mash the potatoes (I use a potato ricer) and set aside.
To make the muffins:
Preheat the oven to 375 degrees. Line a muffin pan with paper cups. This recipe makes 12 regular sized muffins.
In a small bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Whisk to blend.
In a medium bowl, combine the eggs and brown sugar. Blend, and then add the oil, milk, and vanilla. You can use a whisk or hand mixer to blend. Stir in mashed sweet potatoes. Add the flour mixture and stir until just blended. Add the pecans and use a rubber spatula to blend. Do not over mix.
Spoon the batter into muffin cups. The cups will be about three-fourths full. Bake about 20 – 22 minutes until golden. The top should spring back when touched and a toothpick should come out clean when inserted into the middle of the muffin. Cool a few minutes before serving. Serve warm with butter and cream cheese.
The Beechmont Inn
Bed and Breakfast Foodie