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Sweet Potato Muffins
Description:
These are chewy, dense muffins that can also be baked in small loaves as bread. For vegans, substitute soy milk for buttermilk and an egg. For diabetics, leave out brown sugar and molasses. For gluten free, substitute brown rice flour for white flour. Ingredients: 1/2 cup vegetable oil 1 egg 1 cup buttermilk 1 cup brown sugar 1 medium to large sweet potato, peeled and grated 1 tsp each baking soda, baking powder and vanilla 3 tbsp molasses 1/2 tsp each ground cloves and nutmeg 1/2 tsp ginger 2-1/2 cups white flour Directions: Mix oil, sugar, egg and buttermilk with grated sweet potato. Add remaining ingredients and mix just enough to reach a uniform consistency, which should be midway between pancake and cookie batter. Overmixing makes the muffins tough. Spray oil into a 12-muffin pan, and spoon batter up to top of cups. Bake at 350 degrees for 30-40 minutes, or until tops brown slightly.  Recipe Summary: Yield: 12 muffins Prep Time: 50 minutes Cook Time: 30-40 minutes Comments: Other recipes by Inn on Main Street: Dan's Almost-famous Fritatta | |
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