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Sweet Potato Muffins

Preheat oven to 350 , coat muffin pan with non stick spray. Whisk flour, baking powder, salt, baking soda and nutmeg together in a bowl. Blend buttermilk, milk, sweet potato pure and vanilla together in a large cup with a large spout. Cream the stick of butter and brown sugar together in a bowl with an electric mixer until fluffy. Add eggs one at a time. Alternately stir dry and wet ingredients in. . .

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Servings: 12

Prep Time: 00:25

Cook Time: 00:25

Main Ingredients

2 1/2 cups all purpose flour

1 1/2 t. baking powder

1/2 t. table salt

1/4 t. baking soda

1/4 t. ground nutmeg

1/3 cup buttermilk

1/3 cup milk

1/2 cup sweet potato puree (from 1 baked potato)

1 t. vanilla extract

1 stick unsalted butter (room temperature)

3/4 cup brown sugar

2 eggs

1/2 cup sugar

2 t. ground cinnamon

1/4 t. ground nutmeg

1/2 stick unsalted butter, melted

Preparation

1Preheat oven to 350 , coat muffin pan with non stick spray.

2Whisk flour, baking powder, salt, baking soda and nutmeg together in a bowl.

3Blend buttermilk, milk, sweet potato pure and vanilla together in a large cup with a large spout.

4Cream the stick of butter and brown sugar together in a bowl with an electric mixer until fluffy. Add eggs one at a time.

5Alternately stir dry and wet ingredients into the butter mix, starting and ending with the dry ingredients mix, do not over mix.

6Fill muffin cups 1/2 full and bake 25 minutes , or until a toothpick inserted in the center of the muffin comes out clean.

7Combine sugar, cinnamon and nutmeg in a shallow dish.

8When cool enough to handle , yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat.

9Serve warm.

Reviews: 0

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