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Sweet Potato & Cinnamon Muffins

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Sweet Potato & Cinnamon Muffins

Yields 12 Muffins

1 Medium Sweet Potato, Peeled & Cut Into 2″ Pieces
1/2 tsp Nutmeg, Ground
1/2 tsp Ginger, Ground
1/2 Cup Butter, Softened
1 tsp Baking Soda
1 1/2 Cups Brown Sugar, Packed Firmly
2 tsp Cinnamon
1/8 tsp Cloves, Ground
1 Egg
1/3 Cup Water
1 3/4 Cup Flour
1/2 tsp Salt

Place the sweet potato in a saucepan with water to cover.
Simmer until tender (about 25 minutes).
Drain.
Puree in a food processor (you’ll need 1 cup of puree for 12 muffins).
Preheat the oven to 375 degrees.
Butter and flour the muffin tins (or line with muffin papers).
Cream the butter and sugar until fluffy.
Beat in the egg and sweet potato puree.
Sift the flour, salt, nutmeg, ginger, baking soda, cinnamon and cloves
together into a bowl.
Stir half the dry ingredients into the creamed mixture.
Add the water.
Mix well.
Stir in the remaining dry ingredients.
Fill each muffin cup 2/3 full.
Bake until a skewer inserted in the center comes out clean (18-20 minutes).
Serve warm.

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Posted in Recipes on October 12th, 2007

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