Coffee’s Best Friend
CATEGORIES
INGREDIENTS
- Cooking Time: 40 minutes
- Servings: 16 muffins
- Preparation Time: 10 minutes
- 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
DIRECTIONS
- 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.