Categories: Breakfast, Muffins, Sweet Potatoes
Ingredients
- 1 large sweet potato (about 1 pound)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 1 large egg , beaten, at room temperature
- 6 tablespoons unsalted butter , melted and cooled
- 3/4 cup maple syrup
- 1/2 cup milk (do not use nonfat)
- 2 teaspoons lemon juice
Directions
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Prick the sweet potato several times with the tines of a fork.
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2
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Place a piece of aluminum foil on you oven rack; place the potato on the foil.
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Bake in a 400° oven for 1 hour, 15 minutes or until soft.
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Transfer potato to a wire rack and cool for 10 minutes.
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In a mixing bowl, whisk the flour, baking soda, cinnamon, baking powder, salt, and nutmeg until uniform; set aside.
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Peel the potato and measure out 1 cup of cooked flesh; add to a mixing bowl.
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Add in the egg and melted butter; whisk until smooth.
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Whisk in the maple syrup, milk, and lemon juice.
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Add flour mixture to sweet potato mixture; stir using a wooden spoon until the dry ingredients are moistened.
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Fill muffin tins that have been sprayed with nonstick spray 3/4 full.
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Bake at 400° for 20 minutes or until muffins are well browned, with rounded, cracked tops.
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A pick should come out with a few moist crumbs attached.
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Cool muffins in pan on a wire rack for 10 minutes.
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Turn out muffins and cool for 5 more minutes on wire rack.
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Cool completely before storing or freezing.
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**Pecan Sweet Potato Muffins—add 2/3 cup chopped pecans with the flour.
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**Pumpkin Seed Sweet Potato Muffins—add 2/3 cup shelled pumpkin seeds with the flour.
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**Cherry Sweet Potato Muffins—add 2/3 cup dried cherries with the flour.