Sweet Potato & Sugared Pecan Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These muffins are moist and just sweet enough...To cook the sweet potatoes for the batter, bake them in a preheated 400* oven..about 45-55 minutes or microwave them on high for 10-12 minutes or until tender..remove the skin and mash.. Ingredients:
1/4 dark brown sugar, packed |
1/4 pecans, chopped |
2 1/2 cups all-purpose flour, unbleached |
1/3 dark brown sugar, packed |
2 teaspoons baking powder |
1 teaspoon baking soda, sieved |
1/2 teaspoon salt |
1 cup sweet potato, cooked, mashed |
1 1/3 cups buttermilk |
1/4 cup butter, melted |
2 large eggs |
Directions:
1. Preheat oven to 400*.
2. Lightly butter 12 muffin cups or coat with nonstick spray or line with paper liners - set aside.
3. To make the TOPPING:.
4. Stir the brown sugar and pecans together in a small bowl till blended.set aside.
5. to make the BATTER:.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt; stir until well blended.
7. In a small bowl,, whisk together all at once and fold just until evenly moistened. Do not overmix.
8. Divide the batter evely among the muffin cups. Sprinkle each muffin with 1 heaping teaspoon of the topping.
9. Bake until a toothpick inserted in the center comes out clean - 20-22 minutes.
10. Cool on a wire rack before removing from the pan.
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