Welcome to Fresh Baked Fridays, a space for those of us who enjoy baking from scratch but may not always have the time. My goal is to bring you fun to make recipe’s that are not only absolutely tempting to look at, but are easy to make and fun to do as a project with your little one’s who are chefs at heart. I have a sweet tooth, however I am not always looking to eat the treats I make so I love to bake and share with others.
Monday, November 22, 2010
Sweet Potato Muffins
Sweet Potato Muffins
Makes 12 Muffins
Although I am not a fan of yams or sweet potatoes, I have been reading about the health benefits they provide, and they are recommended for women who may suffer with fertility issues as well. I decided to search out some recipes for muffins or breads containing sweet potatoes, I tweaked some of the ingredients to add a little more likeable flavor. I am so excited to share these with you, not only were they easy to make - they are delicious! Here is the recipe:
6 Tablespoons of softened Butter
2/3 Cups of Sugar
1 Teaspoon Vanilla Extract
1 ¾ Cups of sifted All Purpose Flour
1 ½ Teaspoons of Baking Powder
1 Teaspoon of Cinnamon
½ Teaspoon of Nutmeg
½ Teaspoon of Kosher Salt
2/3 Cup Evaporated Milk (or regular Milk)
1 15 oz can of Organic Sweet Potato Puree (Or Canned Yams will work just fine)
2/3 Cup chopped Walnuts or Pecans
In a large mixing bowl, combine butter and sugar until light and fluffy.
Beat in Egg and Vanilla until well combined
In a separate bowl, combine Flour, Baking Powder, Cinnamon, Nutmeg and Salt (sorry, picture would not post)
Combine the wet ingredients with the dry in three parts, include milk with the three parts (alternate a portion of dry mixture, then add milk, then dry mixture and so on)
Stir in your Sweet Potato Puree (if using canned yams, be sure to smash them before adding to large bowl mixture)
Stir in the Walnuts or Pecans (do not over stir, as they will fall to the bottom of your batter)
* A little tip – If you want the nuts to set in the muffins and not fall to the bottom, lightly dust them with a little flour (maybe a teaspoon or so) and put a small amount of patter into each liner or tin, then add nuts to each tin before filling completely with the rest of the batter.
Spoon your batter into greased muffin tins or paper liners, bake at 375 degrees for 25 – 30 minutes, or until a toothpick comes out clean from poking the center of a muffin.