Ingredients
1 sweet potato or yam
1 1/2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon ground cloves
6 tablespoons butter, room temperature
2/3 cup brown sugar
2 eggs, lightly beaten
1/2 cup milk
3/4 cup GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°.
Microwave sweet potato on high 5 minutes, or until cooked, or boil sweet potato in a saucepan until tender, 20 to 25 minutes. Cool, then peel and cut into pieces. Puree potato in a food processor until smooth. Set aside.
Spray two 8-cup muffin tins with cooking spray or line them with paper liners. In a large bowl sift together dry ingredients.
Cream butter and brown sugar together in a separate bowl. Add eggs and beat well. Stir in milk, honey and sweet potato puree; mix well.
Make a well in the center of dry ingredients. Add the potato mixture. Stir until the ingredients are just combined. Do not overmix.
Fill the cups about 2/3 full. Bake about 25 minutes or until cake tester comes out clean. Place muffins on a wire rack to cool.
Yields: 16 muffins.
Microwave sweet potato on high 5 minutes, or until cooked, or boil sweet potato in a saucepan until tender, 20 to 25 minutes. Cool, then peel and cut into pieces. Puree potato in a food processor until smooth. Set aside.
Spray two 8-cup muffin tins with cooking spray or line them with paper liners. In a large bowl sift together dry ingredients.
Cream butter and brown sugar together in a separate bowl. Add eggs and beat well. Stir in milk, honey and sweet potato puree; mix well.
Make a well in the center of dry ingredients. Add the potato mixture. Stir until the ingredients are just combined. Do not overmix.
Fill the cups about 2/3 full. Bake about 25 minutes or until cake tester comes out clean. Place muffins on a wire rack to cool.
Yields: 16 muffins.
