Spicy Sweet Potato Muffins
Why I Love This Recipe
This recipe is from a church ladies brunch. Serve it with Apricot Nectar Salad and Quiche Lorraine.
Ingredients You'll Need
2 T packed brown sugar
1 t ground cinnamon
1 1/2 C flour
2 t baking powder
1 t ground cinnamon
1/2 t salt
1/2 t baking soda
1/2 t ground allspice
1/2 C packed brown sugar
1 C canned sweet potatoes, well drained, and mashed
1 egg
3/4 C buttermilk
1/4 C oil
Directions
Preheat oven to 425 degrees. Place 12 muffin wrappers in muffin cups. (Beth preferred the foil muffin wrappers)
Combine 2 T brown sugar with 1 t cinnamon and set aside.
Sift flour, baking powder, cinnamon, salt, soda and allspice into a mixing bowl. Stir in 1/2 C brown sugar,.
In another bowl, combine the mashed sweet potatoes, buttermilk, egg and oil.
Stir together wet ingredients with dry ingredients just until combined. Spoon batter into muffin wrappers.
Sprinkle each muffin with 1/2 teaspoon of the cinnamon/brown sugar mixture.
Bake for 14-16 minutes, until they test done.
