Coffee’s Best Friend

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Serves 16 muffins | Prep Time 10 minutes | Cook Time 40 minutes

Why I Love This Recipe

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Coffee’s Best Friend, was created by Bridget McQuaige.

Ingredients You'll Need

1 cup Tropical Food’s PB&J Mix®, separated
¼ cup Tropical Food’s PB&J Mix®
12 muffin liners
1 sweet potato
1 tbsp. cinnamon
1 tsp. cardamom
1 tsp. nutmeg
2 tbsp. unsalted butter
3 tbsp. maple syrup
1 tbsp. heavy cream
¼ cup and 1 tbsp. white sugar
2 cups all-purpose flour
½ cup brown sugar
1 tbsp. baking powder
½ tsp. salt
1 banana, chopped
1 egg
1/3 cup milk
1/3 cup vegetable oil


Peel and chop sweet potato into one-inch cubes and toss with cinnamon, cardamom and nutmeg.

Melt butter in a pot and add in seasoned sweet potato cubes.

Stir and add in cream and maple syrup.

Cover and bring to a gentle simmer.

Cook for 20 minutes, or until soft.

Blend ¼ cup Tropical Food’s PB&J Mix® and 1 tbsp. white sugar in a blender, until it resembles fine crumbs.

Separate the remaining PB&J Mix® by placing cranberries and peanut butter chips in one bowl and peanuts in a separate bowl.

Roughly chop half the peanuts in the food processor and set aside. Process the other half until it forms a thick paste.

Sift together flour, brown sugar, ¼ cup white sugar, baking powder and salt in a large bowl.

Add chopped peanuts, cranberries and peanut butter chips to dry ingredients.

Preheat oven to 400 degrees.

Add chopped banana and peanut paste to the tender sweet potatoes; mash or puree.

Mix egg, milk and oil in a medium bowl, then whisk in sweet potato mixture. Add wet ingredients to dry ingredients.

Combine with a spoon until moistened, but do not over mix batter.

Spoon batter into muffin cups and bake until toothpick inserted into center comes out clean, about 20 minutes.

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