Source
Preparation Time
Serves16 muffins
| Amount | Ingredient | Preparation |
|---|---|---|
| 1 | sweet potato | |
| 1 1/2 cup | all-purpose flour | |
| pinch | salt | |
| 2 teaspoons | baking powder | |
| 1 teaspoon | baking soda | |
| 1 teaspoon | ground allspice | |
| 1/8 teaspoon | ground cloves | |
| 6 tablespoons | Butter | room temperature |
| 2/3 cup | dark brown sugar | packed |
| 2 | eggs | lightly beaten |
| 1/2 cup | milk | |
| 3/4 cup | maple syrup |
1. Bring a saucepan of water to a boil, add the sweet potato, and simmer until tender, 20 to 25 minutes. Drain the potato and allow it to cool slightly; then peel it and cut into several pieces. Puree the potato in a food processor or blender until smooth (should be about 1/2 cup)
2. In a large bowl, sift together the flour, salt, baking powder, baking soda, allspice, and cloves.
3. Cream together the butter and brown sugar. Add in the eggs one at a time beating well in between. Gently stir in the milk, maple syrup, and the potato mixture.
4. Make a well in the center of the dry ingredients, and pour the potato mixture into it. Stir just until the ingredients are incorporated- do not over-mix.
5. Fill the cups about two thirds full with batter and bake at 350 F until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins to a wire rack and allow them to cool.
I want to make these, but I think you are missing a step...what happens with the liquid ingredients and potatoes?
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