Monday, October 22, 2012

Sweet Potato & Pumpkin Muffins

photo from Breakneck Acres

Leftover pumpkin? Leftover mashed sweet potato? Muffin time! 

I didn't have an exact recipe to follow here, so I just went with the guidelines for apple cheddar muffins and I used spices without measuring, but these are pretty close to what I think the measurements would be. Add a touch more of what you like in the spice department just don't go crazy. I did that one time and ate an apple pie that tasted entirely like cloves and nothing like apples and cinnamon.

1 1/2 C all-purpose flour
 2 1/2 tspn baking powder
1/3 C quick cooking oats
2 T brown sugar
1 tspn cinnamon
1 tspn nutmeg
1/2 tspn ginger
1/2 tspn cloves
1/2 C sugar
pinch of salt
1 C mashed sweet potato
1 C pureed pumpkin
1/3 C cooking oil
3/4 C milk
1 egg, beaten

Pre-heat oven 350 degrees Toss dry ingredients together in a large bowl. Mix wet ingredients together in a medium bowl. Combine wet and dry. Line muffin pan with paper cups and fill cups about 1/2 way with batter. Bake for 30-40 minutes.  Makes about 12 muffins

Happy Autumn!