Sweet Potato Muffins
The scent of warm spices will fill your home
when you bake these muffins. They are perfect to make for breakfast during the
holiday season. I prefer making muffins instead of bread because it takes less
time to cook and the muffins can be easily
reheated in the microwave (use paper cups instead of foil cups if you want to
freeze and reheat them). I use canned sweet potatoes but you could also use any
leftover baked sweet potatoes.
1 cup dark brown sugar
4 tablespoons unsalted butter, melted
2 tablespoons vanilla
⅓ cup buttermilk (or ⅓ cup milk with 1 tablespoon buttermilk powder)
1 (15-ounce) can Princella cut sweet potatoes or about 1 cup mashed sweet
1 ¾ cups King Arthur all-purpose flour
1 teaspoon aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon Fleur de Sel (yes really I find it is great in baking),
crushed in a mortar with pestle or use sea salt
2 teaspoons pumpkin pie spice
1. Preheat the oven to 350°.
2. Set out two 12-cup muffin tins and line them with 16 paper baking
3. In a large mixing bowl, whisk together the brown sugar and melted
Whisk in the eggs then the vanilla, buttermilk and sweet potatoes.
4. In a medium bowl use a wooden spoon to mix together the flour, baking
powder, baking soda, salt and pumpkin pie spice.
5. Pour the flour mixture into the sweet potato mixture and stir just until
6. Spoon batter into baking cups so they are at least ¾ full. This is
easy to do
if you use a wooden spoon to scoop up the batter and use a tablespoon to
scrape the batter into each cup.
7. Bake the muffins for 18 minutes or until tops bounce back when lightly
8. Serve with butter and a glass of milk or a cup of coffee or tea.