Sweet Potato Cinnamon Muffins

Sweet potatoes, are so good for you and can be bought year around. These muffins freeze perfectly, so make a double recipe so you will have them on hand.





Bake time: Total bake time is 17 minutes
Bake 5 minutes at 425 degrees, then turn down to 375 degree and finish baking for the last 12 minutes

Oven: 425 degrees for 5 minutes, then turn down to 375 degrees

Ingredients:
3/4 c. sugar (145g)
1/2 c. +1 T butter (124g)
2  large eggs
1 med. sweet potato (209g) Baked

1 3/4 c. soft white pastry flour (300g)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp cinnamon

1/4 c. +2 tsp buttermilk (67g)
2 T. +1 tsp. honey (49g)
1 tsp. vanilla

Instructions:

• In a separate bowl add all the dry ingredients; flour, baking powder, baking soda, salt and cinnamon together and mix.
• In a separate bowl mix the buttermilk, honey and vanilla together.
• With the mixer cream butter, sugar until light and creamy.
• Add one egg at a time to the mixer and beat until combined.
• Add the sweet potato to the mixer and beat, then add the liquid ingredients from the separate bowl and mix until thoroughly combined.
• Remove the bowl from the mixer and add the bowl of dry ingredients to the liquid. Mix this by hand until just combined.
• Place in the refrigerator for at least 30 minutes.
  
• Use a scoop or 1/3 cup to place the dough into the muffin pans.
  
• Sprinkle with coarse sugar before placing into the oven.
• Remove from oven and let rest 2 minutes before removing from the muffin pans.

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