Muffins
You’ll Need
1 large sweet potato
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ cup buttermilk
⅓ cup milk
1 tablespoon sour cream
1 teaspoon vanilla extract
1 stick unsalted butter, room temperature
¾ cup brown sugar
2 eggs
Topping
You’ll Need
4 tablespoons butter
½ cup white
granulated sugar
2 teaspoons ground cinnamon
Directions
1 Preheat oven to 400˚ Fahrenheit.
2 Wash sweet potato and prick all over with fork.
3 Wrap sweet potato in tin foil and bake for 30 – 40 minutes or until insides are soft.
4 Remove from oven and let cool.
5 When cooled, cut sweet potato in half and scrape out insides. Mash until all lumps are gone
6 Mix buttermilk, milk, mashed sweet potato, sour cream, and vanilla extract in a bowl.
7 Mix flour, baking powder, salt, baking soda, and ground nutmeg in another bowl.
8 In large mixing bowl, cream butter and brown sugar with electric mixer. Add eggs one at a time. Alternately mix dry and wet ingredients into butter-sugar mixture, starting and ending with dry; mix only until each addition is incorporated.
9 Grease muffin pan and fill with batter.
10 Bake in a 350˚ Fahrenheit oven for 20 minutes, or until a toothpick inserted into a muffin comes out clean.
11 Melt butter in saucepan.
12 Mix cinnamon and sugar.
13 Dip top of muffin in melted butter and then roll in cinnamon-sugar.
