April 13, 2010
Posted by Temma
After all of that matzo, it was such a relief to go back to using flour in everything. Don't get me wrong, matzo is all well and good, but no matter how much you grind it up and mix it with other ingredients, there's still that lingering matzo flavor, reminding you that it's in there.
It's been awhile since I've made a batch of muffins, and these sweet potato muffins sounded too good to pass up- plus I noticed that the only item I would need to go buy for them was the sweet potato. Who can resist a recipe when almost everything you need is already in your kitchen?
Of course, when I went out to pick up a couple of sweet potatoes, it started to pour, so I ducked in to the local organic market, hoping to grab the potatoes there. For some reason they only had Japanese sweet potatoes in stock that day, but I decided to just use them instead of getting soaked.
The Japanese sweet potatoes were just as tasty as regular ones, and the only thing I missed was the pretty orange color that regular ones would have given the muffins. There's always next time, I suppose!
1/2 cup butter (softened)
1 cup sugar
1 1/4 cups cooked mashed sweet potato
2 1/2 cups flour
1 1/2 TBSP baking powder
1 TSP grated nutmeg
1 TSP salt
1/2 TSP cinnamon
1 1/4 cup milk
1/2 cup chopped pecans
1 1/2 TSP lemon extract
1/4 cup sugar
1 TSP cinnamon
Preheat oven to 400 degrees.
Cream butter and sugar until fluffy.
Add mashed sweet potatoes and eggs. Mix thoroughly.
Sift together the flour, baking powder, nutmeg, salt and cinnamon in a separate bowl.
Add the sifted dry ingredients alternately with the milk, mixing well.
Add the pecans and lemon extract.
Line muffin tins.
Fill muffin tins 2/3 full and sprinkle with cinnamon sugar mixture.
Bake for 25 minutes or until lightly browned.
Mmmmmm! Yields 24 muffins.
Labels: Muffins ·