| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Orange-flesh sweet potato; (about 1 1/4 |
|
|
; pounds), baked |
|
|
; until tender,peeled |
| 2 |
|
Eggs; beaten to blend |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Unsulfured; (light) molasses |
| 3 |
tb |
Butter; melted |
| 1 1/4 |
c |
All purpose flour |
| 1/2 |
c |
Whole wheat flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
INSTRUCTIONS
Preheat oven to 400F. Line 12 large muffin cups with foil muffin papers.
Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in
eggs, then milk, molasses and butter. Add all remaining ingredients and
stir until just mixed. Divide batter among muffin cups. Bake until springy
to touch and tester inserted into center comes out with just a few moist
crumbs, about 25 minutes. Transfer to rack. Serve warm or at room
temperature.
Makes 12.
Bon Appetit November 1992
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