I made sweet potato/maple muffins to take up to G. while she was in the hospital. I got the recipe from The New Basics Cookbook by Sheila Lukins and Julee Rosso, but I have made some modifications that work for me. Even if you belive you do not like sweet potatoes, do try this recipe, and for GOD’S sake do NOT use the crap that passes as “maple syrup” in the regular grocery store. Pay the few bucks and get a small bottle of the real stuff. Trust me, you won’t regret. Otherwise, I’ll have to sic Syd on ya.
Sweet Potato Maple Muffins
1 sweet medium sweet potato
1-1/2 C unbleaced all purpose flour
Pinch of salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1/8 tsp. ground cloves
1 tsp. cinnamon (added)
6 TBL (3/4 stick) butter (NOT margarine–see above note re: maple syrup)
1/2 C. packed brown sugar (orig was 3/4 C)
2 eggs, lightly beaten
1/2 C. milk
3/4 C. maple syrup
Cut the sweet potato into quarters and steam in a pan with a steamer basket until tender. Take out of pan and allow to cool. The skins will slip right off the pieces; mash with a fork or puree in a food processor until smooth. Set aside.
While the potato is steaming, butter two 8-cup muffin tins or use liners.
In a large bowl, sift together the flour, salt, baking powder, baking soda, allspice, cloves, and cinnamon.
In another bowl, cream the butter and brown sugar (I use this brand, and love it, and yes, they sell it a WalM@art). Add the eggs and beat well. Then stir in the milk, maple syrup and reserved mashed sweet potato and mix thoroughly.
Lightly add the dry ingredients on top of the liquids and with a spatula FOLD the dry ingredients in until they are just incorporated. This makes for a very light, airy muffin. Try not to overmix. The batter will be lumpy.
Spoon into muffin cups about 2/3 full. Bake in a pre-heated 350 degree oven till they test done in the center with a toothpick.
A little butter, cup of coffee…you’ll be in muffin heaven.
So good, you’ll want to slap yo mamma–but not your granny!