Sweet Potato Muffins

I'm almost done with the sweet potato thing, I swear.

 back at it with the muffin mattress situation

back at it with the muffin mattress situation

As it turns out, I’m pretty obsessed with sweet potatoes.  I just recently made sweet potato granola but I’ll spare you because I think the last four blog posts I’ve put up have been sweet potato related.  Except the ever-controversial Cheeto chicken.  But that was, at least, orange.  It’s ok, I know that y’all admire my consistency.  It’s an admirable quality, I’m aware.

 sensual honey drips

sensual honey drips

Next week I promise to switch to obnoxiously Christmassy food items for you to binge eat, but for now, I think these muffins really deserve your attention.  If you start on the peppermint too soon, you’ll be sick of it by Christmas.  Restrain yourself, ok?

I don’t think this will be the last time I bring this up on this blog, but there’s this cafe in New Jersey that I love called Lovin’ Oven and they have these sweet potato biscuits that simply break my heart.  I’m working on procuring the recipe.  They’re being hard asses about it.  Little do they know that their privacy is not in jeopardy because there are like 7 and a half people reading this blog.  I’m just screaming about sweet potatoes into the abyss and I don’t even mind.

 this food blog is really just an excuse for me to play with my food

this food blog is really just an excuse for me to play with my food

Here’s what I suggest, though, to those of you who are hanging out with me.  Make these muffins.  It’s very simple, basically like banana bread.  When they come out, split them open and place a pat of butter on each half, then drizzle them all wildly with honey.  Bring them back to your bed and eat them while they’re hot with a cup of Harney & Sons Hot Cinnamon Spice tea.

Side note, I have recently gotten very into tea.  I think it’s my ladylike nature finally coming out.  I knew it would happen eventually.

What's your Christmas breakfast tradition?  My family is very, very stuck into some bagels and lox.  By very stuck, I mean that I usually offer to make something else and then I do and it is usually quite delicious but overshadowed by the fact that my dad is just like “Oh, great, we’ll just get these bagels and lox as a side.”

When have bagels and lox ever been a side to anything?  Answer me that one. 

My roommate’s family has homemade liver pudding, which I LOVE it turns out, since she brought some to us and we definitely ate it and pretended it was Christmas.  Hit me with a comment and tell me Christmas breakfast traditions.  Or just text me since we’re probably close personal friends if you’re reading this.

SWEET POTATO MUFFINS

  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 cup dark brown sugar
  • 1/3 cup buttermilk
  • 1/4 cup unsalted butter, room temp
  • 2 large eggs
  • 1 1/2 cups mashed sweet potato
  • 1/2 cup chopped walnuts if you’re feeling yourself (apparently I wasn’t when I made these muffins)
  • more room temperature butter, for serving
  • maple syrup or honey, for serving

Preheat oven to 350 degrees and grease either a loaf pan or cupcake tin.  Whisk together dry ingredients minus walnuts.  Cream butter and sugar for about 2 minutes, until fluffy.  Add mashed sweet potatoes and then buttermilk.  Fold in dry ingredients until just combined.  Pour into baking implement.  For a loaf, it will take about 60-65 minutes.  My muffins took about 45.  Stab into them with a butter knife and if it comes out clean, they’re done.  You know the drill.