|
SWEET POTATO MUFFINS |
|
|
|
Click here for a Printer Friendly Version |
| |
| |
|
Makes 12
6 oz sweet potato
2 cups self-rising flour
1 cup finely grated Cheddar cheese
3 1/4 oz butter, melted and cooled
1 egg, lightly beaten
3/4 cup buttermilk
Preheat the oven
to 350°F.
Brush melted butter or oil into 12 deep muffin
tins.
Finely grate sweet potato.
Sift flour into large mixing bowl. |
 |
|
| |
Add sweet potato and
cheese, stir to combine.
Make a well in the center.
Add butter, egg and buttermilk all at once to dry
ingredients.
Using a wooden spoon, stir until ingredients are
just combined.
Do not over-beat.
Spoon the mixture into the prepared muffin tins.
Bake for 25 minutes, until puffed and lightly
golden.
Turn onto a wire rack to cool for 10 minutes
before serving.
Serve warm with butter. |
| |
|
|
|
|
|