These tall, tender muffins are very moist with the addition of both mashed sweet potato and applesauce. They are the ideal bread to serve with Fall soups, but they are also wonderful for breakfast.
INGREDIENTS:
Muffins:
1 cup steamed and mashed sweet potato (1 medium sweet potato)*
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup milk
2/3 cup brown sugar
1/3 cup vegetable oil
1/2 cup applesauce
Topping:
1/2 teaspoon cinnamon
1/3 cup turbinado or raw sugar
1/3 cup pecans, finely chopped
METHOD:
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
In a small bowl, toss the topping ingredients together until well combined and set aside.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and kosher salt.
In a separate mixing bowl, whisk together the eggs, milk, brown sugar, sweet potato mash, oil, and applesauce. Pour the wet mixture into the dry ingredients and stir until combined.
Fill the muffin cups evenly with batter. Sprinkle the tops evenly with the topping mixture.
Place the muffin tin in the oven and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack.
Cool slightly and serve warm.
Store for up to 4 days in a sealed container or freeze for up to 3 months.
*How to Steam Sweet Potatoes
Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half.
Fill the lower part of a double boiler pot with water just below the steamer basket and bring it to a boil.
Add medium-sized sweet potatoes to the steamer basket and place it over the boiling water. Maintain a steady, slow boil and steam the potatoes for 25 to 35 minutes, depending on the size of the potato, until the flesh is tender when pierced with a fork.
Allow to sit for 5 minutes, then remove the skin.
