Sweet Potato Muffins
(courtesy of Amy Herman, co-owner of Fire Sign Café in Tahoe City. Makes about 12 muffins)
This is a great recipe for leftover sweet potatoes, or you can plan ahead and bake a large sweet potato the day before making this recipe. Peel the potato after it’s cool.
½ cup milk
¾ cup vegetable oil
1¾ cups sugar
Zest of 1 orange (fine)
3½ cups flour
1½ teaspoons cinnamon
1 tablespoon nutmeg
1½ tablespoons baking powder
1 cup chopped pecans
2 cups sweet potatoes, baked, peeled, and diced
For topping: Combine ½ cup sugar and 1 teaspoon cinnamon.
Preheat oven to 375 degrees F, and grease 12 muffin tins.
In mixing bowl, combine milk, eggs, vegetable oil, sugar, and orange zest and set aside.
In another large mixing bowl, combine flour, cinnamon, baking powder, and pecans.
Add wet ingredients to dry mixture and then fold in sweet potatoes. If mixture seems too dry, you may need to add a little more milk. Fill greased muffin tins just more than ¾ full and sprinkle tops of each with topping mix. Bake 27 minutes, or until inserted toothpick comes out clean.