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What to do with Root Vegetables: Sweet Potato Cinnamon-Walnut Muffins

February 15, 2012

When I solicited suggestions for my root vegetable series, my friend Rebecca suggested I try baking with sweet potatoes (By the way, you can find her restaurant review blog at http://eatingrhodeisland.blogspot.com/ and you can follow her on twitter at @EatingRI). I found this sweet potato muffin recipe online and substituted in a bit of brown sugar. They are really good  – sweet, moist and flavourful.

  • 1 1/2 cups densely packed, grated (white) sweet potato
  • 2/3 cup chopped walnuts
  • 2/3 cup milk
  • 1 egg
  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  1. Preheat oven to 375 F.
  2. Place sugar and softened butter in a medium bowl and use an electric mixer to blend until fluffy. Add in egg and vanilla and blend thoroughly.
  3. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg and salt and stir with a wooden spoon. Pour some of the dry mixture (about a 1/3) into the wet mixture, along with some of the milk and blend. Keep adding dry mixture and milk for a couple more rounds, until everything is blended together.
  4. Add grated sweet potato and chopped walnuts and stir with a wooden spoon.
  5. Grease a muffin sheet with butter or cooking spray. Fill each space about 2/3 of the way with muffin dough. Bake for 25-30 minutes. Ideally, serve warm and with butter.

Makes 12-16 muffins.

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One Comment leave one →
  1. February 15, 2012 5:01 pm

    No punny title? What about Much Ado About Muffin? Nonetheless, these look scrumptious.

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