| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
California |
Desserts, Side dishes |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter — softened |
| 1 1/2 |
c |
Firmly packed brown sugar |
| 1 |
c |
Sweet potato puree |
| 1 |
|
Egg |
| 1 3/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground ginger |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves |
| 1/3 |
c |
Water |
INSTRUCTIONS
Scrub 1 medium-large sweet potato, cut into 2-inch-long pieces, place in a
small saucepan, and cover with water. Cook about 25 minutes before pureeing
in a food processor. Remove puree and cream the butter and sugar.
1. Preheat oven to 375 degrees F. Butter and flour muffin pan or line with
muffin papers. With an electric mixer, cream the 1/2 cup butter and sugar
until light and fluffy; stir in sweet potato puree and egg.
2. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon, and
cloves. Stir half the dry ingredients into creamed mixture; stir in water,
then remaining dry ingredients.
3. Using an ice cream scoop, fill muffin cups two thirds full of batter;
bake until dry on top and a skewer inserted in center comes out clean (18
to 20 minutes). Serve warm.
Makes 1 dozen muffins.
Recipe By : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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