Sweet Potato Muffins

Perfect for Thanksgiving breakfast.

• Ready In: 2 hrs 20 mins
• Yields: 12-24 muffins

Ingredients

• 1  large sweet potato (about 1 pound)
• 2  cups all-purpose flour
• 2  teaspoons baking soda
• 1  teaspoon cinnamon
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  grated nutmeg
• 1  large egg, beaten, at room temperature
• 6  tablespoons unsalted butter, melted and cooled
• 3⁄4 cup maple syrup
• 1⁄2 cup milk (do not use nonfat)
• 2  teaspoons lemon juice

Directions

1. Prick the sweet potato several times with the tines of a fork.
2. Place a piece of aluminum foil on you oven rack; place the potato on the foil.
3. Bake in a 400° oven for 1 hour, 15 minutes or until soft.
4. Transfer potato to a wire rack and cool for 10 minutes.
5. In a mixing bowl, whisk the flour, baking soda, cinnamon, baking powder, salt, and nutmeg until uniform; set aside.
6. Peel the potato and measure out 1 cup of cooked flesh; add to a mixing bowl.
7. Add in the egg and melted butter; whisk until smooth.
8. Whisk in the maple syrup, milk, and lemon juice.
9. Add flour mixture to sweet potato mixture; stir using a wooden spoon until the dry ingredients are moistened.
10. Fill muffin tins that have been sprayed with nonstick spray 3/4 full.
11. Bake at 400° for 20 minutes or until muffins are well browned, with rounded, cracked tops.
12. A pick should come out with a few moist crumbs attached.
13. Cool muffins in pan on a wire rack for 10 minutes.
14. Turn out muffins and cool for 5 more minutes on wire rack.
15. Cool completely before storing or freezing.
16. **Pecan Sweet Potato Muffins--add 2/3 cup chopped pecans with the flour.
17. **Pumpkin Seed Sweet Potato Muffins--add 2/3 cup shelled pumpkin seeds with the flour.
18. **Cherry Sweet Potato Muffins--add 2/3 cup dried cherries with the flour.