Sweet Potato Muffins  

1 and 3/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped, walnuts or pecans, if desired
1 and 1/4 cups cooked, mashed sweet potatoes
3/4 cup plain yogurt/buttermilk
1/4 cup melted butter
2 eggs, lightly beaten
1 teaspoon vanilla

Preheat oven to 425°F. Spray a muffin tin with cooking spray, or use liners. In a large bowl, combine the flour, ¼ cup sugar, baking powder, brown sugar, salt, cinnamon, and nuts. In a second bowl, mix the sweet potatoes, milk, melted butter, eggs and vanilla, stirring well. Make a well in center of the dry ingredients. Add the sweet potato mixture and stir just until mixture is combined and dry ingredients are moistened. Fill muffin cups two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted in muffin center comes out clean. Cool in tins for 5 minutes; then turn out muffins on wire racks. Makes about 16 muffins.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

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