Every time I make a batch of muffins, I wonder why I don’t make them more often. And then we inhale them in about two days and I remember why they’re a “sometimes food.” Jake and I both loved these. I think he ate three the day I made them.
The recipe calls for canned sweet potatoes but next time I’d go for just mashed sweet potatoes. Also, the sugar can be reduced and the dates omitted if you like a less-sweet muffin.
Sweet Potato Muffins
(from The Homesick Texan Cookbook)
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 cup vegetable oil
1 15 oz. can sweet potatoes, drained and mashed
1 cup dates, chopped
1/2 cup pecans
Preheat the oven to 350F degrees and prepare a muffin pan with liners or by greasing and flouring.
In a large bowl, whisk together the flour, baking soda, salt and cinnamon.
In another bowl, whisk together the eggs, sugars, vanilla and vegetable oil until well combined. Whisk in the sweet potatoes until evenly combined.
Add the wet ingredients to the dry and stir until everything is moistened. Fold in dates and pecans.
Divide between muffin wells and bake for 25-30 minutes, until a knife inserted comes out clean.
Remove from pan and serve.