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


Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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.