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Sweet Potato Muffins
Makes 1 dozen
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1 large orange-fleshed sweet potato (about 1 1/4
pounds), baked until tender and peeled
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2 eggs, beaten
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1/2 cup milk
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1/2 cup molasses
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3 tablespoons butter, softened
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1 1/4 cups all purpose flour
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1/2 cup whole wheat flour
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2 teaspoons baking powder
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1 teaspoon cinnamon
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3/4 teaspoon salt
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1/2 teaspoon ground ginger
Preheat the oven to 400 degrees F. Grease a 12-cup regular
muffin pan.
Cut the sweet potato into chunks and puree in a blender or
food processor. Place 1 cup of puree in a large mixing
bowl. Add the eggs, milk, molasses, and butter, and beat
until completely blended. Add the flours, baking powder,
cinnamon, salt, and ginger, and stir until just mixed.
Divide the batter among the muffin cups, filling each
about 3/4 full. Bake for 25 minutes, or until the tops are
springy to the touch. Allow the pan to cool on a wire
rack for 5 minutes, then turn out the muffins and allow to
cool. Serve warm.
If your children are finicky eaters, get them to help
you in the kitchen. They will be more likely to try foods
they’ve helped prepare.
Recipe from The
Doughmakers Cookbook: 125 Recipes for Success in
Baking and Business
By Bette Laplante & Diane Cuvelier (Regan Books; March
2004; $24.95/Hardcover; ISBN: 0-06-056989-1). |
