Sweet Potato Maple Muffins

Name: Sweet Potato Maple Muffins
Yield: 16 muffins
Ingredients: ½ cup milk; ¾ cup maple syrup; 2 eggs, lightly beaten; ⅔ cup (packed) dark brown sugar; 6 tablespoons (¾ stick) unsalted butter, at room temperature; ⅛ teaspoon ground cloves; 1 teaspoon ground allspice; 1 teaspoon baking soda; 2 teaspoons baking powder; Pinch of salt; 1½ cups unbleached all-purpose flour; 1 sweet potato

Preparation info

16
muffins

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We must have been thinking about autumn in Vermont when we created these—but they belong on your breakfast table no matter where you live, even in February!

Ingredients

1 sweet potato
1½ cups unbleached all-purpose flour
Pinch of salt
2

Snack
Vegetarian
Autumn
Breakfast
February

Method

Bring a saucepan of water to a boil, add the sweet potato, and simmer until tender, 20 to 25 minutes. Drain the potato and allow it to cool slightly; then peel it and cut it into several pieces.
Purée the potato in a food processor until smooth; you should have ½ cup. Set it aside.
Preheat the oven to