It seems like the only time I think of making sweet potatoes are around this time of year. I make them the way my father-in-law taught me - you prick them several times with a fork, rub all over with a little bit of butter and wrap thoroughly in aluminum foil and bake in the oven. We had a few leftover sweet potatoes from Thanksgiving (as we usually do) and I decided to use part of one to make some muffins. My hubby had one of these Saturday morning and gave them a 9.5 out of a possible 10. I personally think they deserved a 10.5!! Dominic gobbled his muffin right up, so I know that he agreed with me :)
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
1 1/2 cups white flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup cooked sweet potato, skin removed and mashed
1/2 cup canola oil
1/4 cup water
2 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Preheat oven to 375 degrees. Put paper liners into a 12-muffin tin and set aside. In large bowl, put all ingredients in the order above. Mix well with large spoon, by hand, until mixture is smooth. Pour evenly into muffin tins and bake 15-20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from oven and let cool on rack about 10 minutes. Makes one dozen muffins.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/