Sweet Potato Muffins

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.

SweetPotatoMuffins

Sweet Potato Muffins
(from The Homesick Texan Cookbook)
Makes 12

1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 eggs
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.

Pecan Streusel Muffins

I don’t think I’ve mentioned it here, but in January I officially became a stay-at-home Mom. It wasn’t something I was really planning on doing so the last few months have been a bit of a scramble to figure out how I’m going to fill my days now. My best find so far? The local moms club.

We’re hosting some new friends for a playgroup this morning. Tomorrow, we’re meeting up for stroller club. Wednesday is a tiny-person-friendly hike at a local park. Thursday, there is a playground play date. And Friday is mom’s night out – we’re going to take a wine glass painting class. I can’t tell you how much saner I feel when I get out of the house so having all of these things to do is pretty much heaven-sent at this point.

It’s also a new audience to bake for. I made up these quick muffins for one of our meetings and I loved them. I’m planning to make another batch for Easter breakfast!

PecanStruselMuffins

Pecan Streusel Muffins
(from The Cake Mix Doctor Returns!)
Makes about 1 1/2 dozen

 1/2 cup packed light brown sugar
2 tsp. cinnamon
1/2 cup chopped pecans
1 package yellow cake mix
2 Tbsp. flour
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
3 large eggs
1 tsp. vanilla

In a small bowl, combine the brown sugar, cinnamon and pecans. Set aside.

Preheat the oven to 375F degrees. Line a cupcake pan with papers.

In a large bowl, whisk together the cake mix and flour. Add in the sour cream, oil, water, eggs and vanilla and mix until well combined.

Spoon a heaping tablespoon of batter into each well. Cover with a teaspoon of the streusel. Top with remaining batter. Sprinkle remaining streusel over the tops.

Bake until golden, about 25 minutes. Let cool in the pan for five minutes and then remove to a wire rack to cool for at least 20 minutes before serving.