SWEET POTATO AND CINNAMON MUFFINS
1 medium-large sweet potato, cut into 2-inch-long pieces (to make 1 cup puree)
1/2 cup butter, softened
1 1/2 cups firmly packed brown sugar
1 egg
1 3/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup water
Preheat oven to 375 degrees F. Butter and flour muffin pan or line with muffin papers.
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.
With an electric mixer, cream the 1/2 cup butter and sugar until light and fluffy; stir in 1 cup sweet potato puree and egg; set aside.
Sift together flour, cinnamon, baking soda, nutmeg, ginger, salt and cloves. Stir half the dry ingredients into creamed mixture; stir in 1/3 cup water, then remaining dry ingredients. 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
Source: the California Culinary Academy |