Warm Sweet Potato Muffins (with cinnamon sugar coating)

2 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/4 t. ground nutmeg
1/3 cup buttermilk
1/2 cup sweet potato puree (from 1 baked potato)
1 t. vanilla
3/4 cup brown sugar
1 stick unsalted butter (room temperature)
2 eggs
1/3 cup milk

Preheat oven to 350 degrees, coat a muffin pan with nonstick spray. Wisk flour, baking powder, salt, baking soda and nutmeg together in a bowl. Blend buttermilk, milk, sweet potato puree and vanilla together in a large cup with a pour spout. Cream the stick of butter and brown sugar together in a bowl with an electric mixer until fluffy.

Add eggs one at a time, beating well after each addition. Alternately stir dry and wet mixtures into the butter, starting and ending with the dry; do not over mix. Fill muffin cups 1/2 full and bake 25 minutes or until a toothpick inserted in the center of a muff fin comes out clean.

Cinnamon Sugar Coating

1/2 cup sugar
1/4 t. ground nutmeg
1/2 stick unsalted butter, melted
2 t. cinnamon

Combine sugar, cinnamon and nutmeg in a shallow dish. When cool enough to handle, yet still warm, remove muffins from pan. Brush them completely with the melted butter, and roll in the sugar mixture to coat. Serve warm.

Submitted by L. Jean Ingram

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.