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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. . .
Prep Time: 00:25
Cook Time: 00:25
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
1/2 cup sugar
2 t. ground cinnamon
1/4 t. ground nutmeg
1/2 stick unsalted butter, melted
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.
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