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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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.
