What you'll need
Ingredients
- 1 1/2 cup all-purpose flour or whole wheat flour (or some of each)
- 1/2 cup firmly packed dark brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground allspice
- 1/8 tsp. ground cloves
- ¼ tsp. cardamom, optional
- 1/2 c. butter, melted or canola oil
- 1/2 c. milk
- 2 eggs, lightly beaten
- 1 c. cooked sweet potato, mashed or pureed
- 1/2 c. raisins or chopped, dried figs or dates, optional
The method
Directions
- 01
Demerara sugar for sprinkling tops, optional
- 02
Preheat oven to 375 degrees. Butter 12 cup muffin tin or line with papers (spray papers with nonstick cooking spray).
- 03
In a large bowl, stir together flour, brown sugar, baking powder, salt, and spices.
- 04
In a separate bowl, beat together butter (or oil), milk, eggs and sweet potato.
- 05
Make a well in the dry ingredients and add wet ingredients. Combine sweet-potato mixture with flour mixture and mix lightly. Fold in dried fruit. Spoon mixture evenly into prepared muffin cups. Sprinkle tops with sugar. Bake for 20-25 minutes or until springy to the touch.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
These muffins are a great alternative to pumpkin. You can use cinnamon and nutmeg in place of the spices, but I think allspice and cloves give them a unique flavor. I usually make extra sweet potato for dinner and then make these muffins the next morning.
Ingredients
- 1 1/2 cup all-purpose flour or whole wheat flour (or some of each)
- 1/2 cup firmly packed dark brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground allspice
- 1/8 tsp. ground cloves
- ¼ tsp. cardamom, optional
- 1/2 c. butter, melted or canola oil
- 1/2 c. milk
- 2 eggs, lightly beaten
- 1 c. cooked sweet potato, mashed or pureed
- 1/2 c. raisins or chopped, dried figs or dates, optional
Cook Like James · The method
Directions
- 1
Demerara sugar for sprinkling tops, optional
- 2
Preheat oven to 375 degrees. Butter 12 cup muffin tin or line with papers (spray papers with nonstick cooking spray).
- 3
In a large bowl, stir together flour, brown sugar, baking powder, salt, and spices.
- 4
In a separate bowl, beat together butter (or oil), milk, eggs and sweet potato.
- 5
Make a well in the dry ingredients and add wet ingredients. Combine sweet-potato mixture with flour mixture and mix lightly. Fold in dried fruit. Spoon mixture evenly into prepared muffin cups. Sprinkle tops with sugar. Bake for 20-25 minutes or until springy to the touch.
These muffins are a great alternative to pumpkin. You can use cinnamon and nutmeg in place of the spices, but I think allspice and cloves give them a unique flavor. I usually make extra sweet potato for dinner and then make these muffins the next morning.
Ingredients
- 1 1/2 cup all-purpose flour or whole wheat flour (or some of each)
- 1/2 cup firmly packed dark brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground allspice
- 1/8 tsp. ground cloves
- ¼ tsp. cardamom, optional
- 1/2 c. butter, melted or canola oil
- 1/2 c. milk
- 2 eggs, lightly beaten
- 1 c. cooked sweet potato, mashed or pureed
- 1/2 c. raisins or chopped, dried figs or dates, optional
Directions
- 1
Demerara sugar for sprinkling tops, optional
- 2
Preheat oven to 375 degrees. Butter 12 cup muffin tin or line with papers (spray papers with nonstick cooking spray).
- 3
In a large bowl, stir together flour, brown sugar, baking powder, salt, and spices.
- 4
In a separate bowl, beat together butter (or oil), milk, eggs and sweet potato.
- 5
Make a well in the dry ingredients and add wet ingredients. Combine sweet-potato mixture with flour mixture and mix lightly. Fold in dried fruit. Spoon mixture evenly into prepared muffin cups. Sprinkle tops with sugar. Bake for 20-25 minutes or until springy to the touch.
