Saturday, November 23, 2013

Sweet Potato Muffins

Holidays are approaching, which means it's beta carotene season in Doc Thelma's Kitchen.  First up is a new muffin recipe for me.  I am making sweet potatoes in preparation for Thanksgiving and, as usual, overestimated the number of potatoes needed.  This in a nice way to use an extra cup or two.
  • 1 cup mashed baked sweet potato
  • 3 eggs
  • 1/3 cup sour cream
  • 1 cup brown sugar
  • 3/4 cup oil
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 teaspoons baking powder
  • 1.5 cups flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Preheat oven to 350 degrees. Line muffin tins with paper cups.  In my tins, this recipe makes about 18. Beat together briefly eggs, sour cream, brown sugar, oil, and vanilla.  Add sweet potatoes and blend. Mix dry ingredients and spices, add to bowl and stir just until combined. Fill cups 3/4's full; bake 15-20 minutes. Remove and cool.

Glaze (optional)
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon melted butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
Mix all ingredients until smooth, drizzle over cooled muffins.

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