I hadn’t then, but I have now. And I’m glad I did.

November 26, 2017

Muffins. Make these. As soon as humanly possible.

I have a confession to make.

Yesterday, when I was writing my post on using Thanksgiving leftovers, I was talking through my hat when I suggested sweet potato muffins. I THOUGHT sweet potato muffins ought to work — people make pumpkin muffins, after all — but I’d never actually MADE them when I tossed out that offhand suggestion.

Now I have. And I can testify that you ought to, as well.

Got up this morning determined I’d get to Sunday School AND church — I’d been skipping the first, of late. I wasn’t cooking a family dinner, so I decided I’d make some muffins. More to the point, I’d try the sweet potato muffins, since I had proffered them as a use of leftover Thanksgiving sweet potatoes.

I fetched the container of sweet potatoes that my children were supposed to have taken home, but failed to, out of the fridge, and spooned out about a cup and a half of them, which included a decent portion of their praline pecan topping. Those I stirred together with:

  • a beaten egg
  • a half-cup brown sugar
  • 1/2 stick melted butter

In a separate bowl, I stirred together

  • a cup and a half of all-purpose flour
  • 3/4 tsp each baking powder and baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp each nutmeg and cloves

and stirred it into the potato/egg mixture. That was a bit stiff, so I added about 1/3 cup or so of milk. (It may have been 1/2 cup; I didn’t measure.)

I spooned that into a dozen greased muffin tins. Then I made up more praline pecan topping, with

  • 1/2 cup a/p flour
  • 1/2 cup brown sugar
  • 1/2 stick melted butter

stirred together until it was crumbly, and I crumbled it on top of each muffin. Baked them at 350 for about 20-25 minutes, until a toothpick stuck in the middle of one came out clean.

People. These things are GOOD. Yes, dare I say it, Sweet Baby Jesus good. They’re moist, and spicy, and sweet, and toothsome from the topping that bakes up just a little bit crunchy.

This is my basic bran muffin recipe, without the bran and with the addition of less than half the milk. If you wanted to cut down on the calorie count, you could bake them without the crumble topping, but in my book, that’s what makes them so wonderful.

My sweet potatoes are mashed, with the aforementioned topping, so I cut the sugar back that I would have used in bran muffins. You could cut it back even further, or eliminate it entirely, if you were using a REALLY sweet sweet potato treatment. Even the melted marshamallows would probably stir in and work.

I can see recreating this from time to time with the flesh of a couple of baked sweet potatoes, as I generally always have sweet potatoes on hand. Makes a great change in the breakfast muffin menu. You don’t have to wait until the day or two after a holiday to make ’em.

I’d offer you ‘n y’mama ‘n ’em some, but the Sunday School class hit ’em pretty hard. I think there’s one left.



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