Maybe it is the point I am in my life but I am all about multi-purposing when it comes to cooking. I still love cooking and enjoy home cooked food even more but want and need to save time whenever I can. When I’m making dinner one night I’ll look ahead in the week to see if I can cook extra of something one night in order to save time later in the week. Case in point these fast and tasty muffins that I have adapted from a Williams Sonoma recipe.
Having baked a bunch of sweet potatoes earlier in the week these muffins make a perfect weekend breakfast treat since once the potatoes are baked, the muffins come together in a matter of minutes. (If you don’t have pre-cooked sweet potatoes you can easily boil some up on the stove before proceeding–just let them cool to room temperature first). If you don’t have walnut oil, substitute canola oil and t 1 teaspoon of orange zest can be substituted for the orange oil.
For the topping:
2 tablespoons white sugar
1 tablespoon brown sugar
1 teaspoon ground cinnamon
- Combine the sugars and cinnamon in a small bowl. Set aside.
For the muffins:
1 3/4 cup mashed sweet potatoes
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup sugar
1/2 cup walnut oil
1/2 cup buttermilk
1/2 teaspoon orange oil
- Preheat the oven to 400 degrees. Grease 12 standard sized muffin cups with non-stick cooking spray. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, lightly beat the eggs.
- Add the sugar, oil, buttermilk and orange oil to the eggs and whisk for 1 minute.
- Add the mashed sweet potatoes and beat until completely blended.
- Add the flour mixture and stir until just evenly moistened. The batter should be slightly lumpy so do not over mix it.
- Spoon the batter into the prepared muffin cups, filling them three-fourths of the way full.
- Sprinkle the cinnamon-sugar topping over them, dividing it evenly.
- Bake until the muffins are golden and a toothpick inserted into the center of the muffin comes out clean, 20 to 25 minutes.
- Transfer the pan to a wire rack and let cool for 5 minutes before removing from the pan.
- Serve warm.
Yields: 12 muffins