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Add a photoThe sweet potato crop in North Carolina is reaching its peak and I want to take advantage of this bountiful crop. I decided that the perfect pairing would be the spices I love for fall and some sweet potato puree baked into a tasty little muffin. This is the perfect mid morning treat with a cup of hot coffee. The Husband likes his with yogurt for breakfast. Either way this recipe is a winner!
Ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla
- 2 cups buttermilk
- 2 cups wheat flour
- 2 tablespoons baking powder
- 1 pound sweet potatoes, peeled, cooked and mashed (measures about 1 cup pureed)
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 cup chopped pecans
Directions
- Preheat oven to 350 degrees. In a medium mixing bowl cream together sugar and butter. Blend in eggs, buttermilk, cinnamon, nutmeg, baking powder, sweet potato puree, flour. Stir until all ingredients are blended together well. Add pecans. Spoon batter into greased muffin tins. Bake 25 minutes. Makes 24 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 24 servings | |
| Calories 195 | |
| Calories from Fat 98 | 50% |
| Total Fat 11.16g | 14% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 414mg | 17% |
| Potassium 116mg | 3% |
| Total Carbs 20.62g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 10.11g | 7% |
| Protein 3.66g | 6% |
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