"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for SWEET POTATO MUFFINS, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorelei Battram
Added: Friday, November 21, 2008


1/2 c butter softened
1 c packed brown sugar
1 1/2 c mashed cooked sweet potatoes
1 egg
3/4 c all purpose flour
3/4 c whole wheat flour
2 tsp pumpkin pie spice
1 tsp baking soda
1/3 c milk to thin batter

In a bowl and using electric mixer, cream butter and brown sugar together or until fluffy. Beat in sweet potatoes and egg.
In a separate bowl, sift togethr flours, pumpkin spice and baking soda. Mix half into sweet potato mixture. Add only enough milk to thin batter. Add remaining dry ingredients. Add enough of the milk to make very thick batter.
Butter and flour muffin pan. Fill muffin cups 2/3 full. Bake in pre-heated oven 375 until dry on top and fork comes out clean--15-22 min. Let cool. Wrap individually -freeze
Serve muffins for lunches or snacks, dessert or warm in oven for breakfast.




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