Sweet Potato Muffins

These muffins are so good right out of the oven, but are yummy for breakfast too.


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


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.

golden blossom honey product