Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sweet Potato Muffins Williamsburg
- add review
- #30538
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
1 comment
ingredients
1/2 cup butter
1 1/4 cup sugar
2 eggs
1 1/4 cup canned sweet potatoes, mashed
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1/4 cup chopped walnuts or pecans
Topping
2 tablespoons sugar
1/4 teaspoon cinnamon
directions
Preheat oven to 400 degrees F. Grease muffin tins (or insert paper liners).
Cream butter and sugar in a large bowl. Add the eggs and mix well. Blend in sweet potatoes.
Separately, sift the flour, baking powder, salt, cinnamon and nutmeg. Add flour mixture to the sweet potato mixture, alternately with milk. Do not over-mix. Fold in nuts.
Fill the muffin tins 2/3 full. Sprinkle with cinnamon/sugar mixture. Bake at 400 degrees F for 20-25 minutes.
Recipe Source: Christiana Campbell's Tavern in Williamsburg, VA.
added by
yikes_edoc
nutrition data
277 calories, 11 grams fat, 42 grams carbohydrates, 4 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
I got this recipe from Christian's a couple of years ago. The muffins are delicious. Misplaced my recipe, so glad to have found it. My husband doesn't even like muffins, but he loved these.
November 20, 2007
This recipe was super delicious! The changes I made were simple ones based on personal taste. Normally I use pecans instead of walnuts. This time I chose to omit nuts. Also, I used equal portions of white sugar and brown sugar. My sweet potato muffins are a family hit!
December 25, 2006
The batter was very wet and the consistency of the muffins were dense and did not rise much--less sugar would be advised. Overall flavor was tasty, the spices were just the right amount. They were edible just too moist. Revisions suggested--the recipe has promise.
December 13, 2006
I made these with leftover mashed sweet potatoes. They were delicious. Everyone, including sweet potato-haters, loved them.
November 21, 2006
I have used this recipe for over 20 years. I misplaced my cookbook in a move, and I'm glad to know that I can get it online. These are great for the holiday!