"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Muffins Recipe

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This recipe for Sweet Potato Muffins, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Jensen
Added: Sunday, September 20, 2009


1/2 cup butter, softened
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 tsp vanilla
1 1/3 cups sweet potato, mashed (boiled or baked)
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Cream butter and sugars. Whip in eggs. Beat in milk, vanilla and potatoes. Add dry ingredients to combine. Grease muffin tin. Fill half full. Sprinkle with cinnamon/sugar mixture. Bake until an inserted toothpick comes out clean. Preheat oven to 350. Bake 17 minutes for standard muffin tin or 12 minutes for min muffin tin. For convection oven bake at 325 for 15 or 10 minutes respectfully. Cinnamon/Sugar mixture:
6 tbsp cinnamon and 1 tbsp sugar.

Number Of Servings:
Number Of Servings:
12 standard or 36 mini




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