| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sweet potato |
| 1 1/2 |
c |
Unbleached all-purpose flour |
| 1 |
pn |
Salt |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground allspice |
| 1/8 |
ts |
Ground cloves |
| 6 |
tb |
(3/4 stick) sweet butter, at room temperature |
| 2/3 |
c |
Dark brown sugar, packed |
| 2 |
|
Eggs, lightly beaten |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Maple syrup |
INSTRUCTIONS
Bring a saucepan of water to a boil, add the sweet potato, and simmer until
tender, 20 to 25 minutes. Drain the potato and allow it to cool slightly;
then peel and cut it into several pieces.
Puree potato in a food processor until smooth; you should have 1/2 cup. Set
aside.
Preheat oven to 350F. Generously butter two 8-cup muffin tins, or line with
paper liners.
In large bowl, sift together dry ingredients.
In another bowl, cream butter and brown sugar together. Add eggs and beat
well. Then stir in remaining ingredients; mix thoroughly.
Make a well in center of dry ingredients; pour potato mixture into it. Stir
until ingredients are incorporated--do not overmix.
Fill cups about 2/3 full with batter; bake until a toothpick inserted in
the center comes out clean, about 25 minutes. Transfer muffins to wire rack
and allow to cool.
16 muffins
from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Posted to FOODWINE Digest 17 Sep 96
From: "Sandi F." <protean@INTELLINET.COM>
Date: Tue, 17 Sep 1996 12:43:58 +0000
A Message from our Provider:
“To ignore our Creator is the height of selfishness”