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Emerald Isle Sweet Potato Muffins Recipe

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This recipe for Emerald Isle Sweet Potato Muffins, by , is from Five Generations of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maia and Jim Farrar

Category:
Category:

Ingredients:  
Ingredients:  
2 C.Sweet Potatoes, boiled and thoroughly mashed
2 Cups Cake Flour
1 Cup Dark Brown Sugar
2 tsp. Baking Powder .
2 Eggs
1 tsp. Baking Soda
1/2 tsp. Salt
1 stick Butter
3/4 Cup Maple Syrup
2 tsp. Cinnamon
1/2 t. ginger
1/2 C. Sour Cream

Directions:
Directions:
Cream butter and dark brown sugar; add eggs and mix well. Blend in maple syrup and sweet potatoes. Sift together cake flour, baking powder, baking soda, salt, cinnamon and ginger; add with the sour cream to the sweet potato mixture; do not over mix. Spoon into greased or Pam sprayed medium sized muffin cups. Bake at 400 for 15-20 minutes. Check with the toothpick technique.

Number Of Servings:
Number Of Servings:
Dependent on muffin cup size
Personal Notes:
Personal Notes:
Our family loves the sweet potato muffins served at the Riverside in Swansboro, NC, but the recipe is a secret. So, Maia and I decided to develop a recipe of our own that would exceed the taste and texture "experience" of the Riverside muffin. "Focus group studies and literature research" resulted in four potential recipes. The resulting muffins were evaluated by other "focus groups" familiar with the Riverside muffin. This recipe, we believe, rivals the Riverside muffin in taste, texture, and appearance. Direct side by side comparisons with the
Riverside muffin are planned the next time we are all together in Emerald Isle.

 

 

 

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