Ingrédients pour Christiana Campbell's Tavern's Sweet Potato Muffins
- 4 large eggs
- 1 cup milk
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- All Purpose Flour
- Salt
- ½ cup raisins
- 1 ½ cups cooked and mashed sweet potato
- 2 teaspoons baking powder
- Cinnamon
- Nutmeg
- Pecans
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Comment préparer Christiana Campbell's Tavern's Sweet Potato Muffins
- Preheat oven to 400°F (200°C). Grease a 24-cup muffin tin.
- Ensure all ingredients are at room temperature. This helps with even mixing and baking.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and 1 ½ cups cooked and mashed sweet potato until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in 1 cup chopped pecans or walnuts and ½ cup raisins.
- Sprinkle a little cinnamon-sugar mixture (equal parts cinnamon and sugar) over the top of each muffin before baking.
- Fill muffin cups about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as baking times may vary.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
50g
Fat
14g
Carbs
7g
