When a calendar alarm went off thirty minutes before I usually wake up in the morning, I almost ignored it. Thank goodness I didn’t! Today is Marvelous Muffins with Dad at my son’s school, and, seeing as neither my son nor his dad can eat the gluten-ful muffins provided by the school, I needed to get baking!
My first thought was to make pumpkin muffins, but I had a cooked sweet potato in the refrigerator that begged to be used. I’d had to substitute sweet potato for pumpkin in a recipe once before, and it was a victory in trial by error. So, despite the fact that it added precious minutes to my dwindling preparation time, sweet potato it was. I sliced off the skin and threw that sucker in the food processor. (If you don’t happen to have a cooked sweet potato in the refrigerator, as I did, and time is of the essence, use one can of pumpkin instead.)
This recipe, thank goodness, is quick and easy (assuming the sweet potato is already cooked); I was able to whip up a tasty batch of muffins in a total of 45 minutes. The muffins are moist, incredibly sweet, and, indeed, marvelous.
Sweet Potato Muffins (Adapted from Pamela’s Pumpkin Loaf Cake with Nut Topping)
4 TBSP butter, melted
2 eggs, large
1/2 cup sugar
1 large sweet potato, pureed or mashed to smooth consistency
1-1/3 cups Pamela’s Mix
2 tsp pumpkin pie spice
1/2 tsp salt
2 TBSP melted butter
1/3 cup of packed brown sugar (I used raw cane sugar)
Preheat oven to 350 degrees. Beat together butter, sugar, egg, and sweet potato. Add remaining muffin ingredients and mix completely. Pour into 12 muffin cups. Mix topping and smooth evenly over batter. Bake for 25-30 minutes, or when toothpick inserted comes out almost clean. ENJOY!