Sweet Tooth Saturdays: Sweet Potato Donut Muffins

A week or so ago, I had a sweet tooth trying to take over. I had some sweet potatoes left over from thanksgiving, and I didn’t want anything that resembles a souffle, a casserole, or a pie. I have made sweet potato bread before so I decided to make my bread into muffins. I was thinking of a qiuck snack for the kids to take with them to school in the morning. They get a good meal for brakfast everyday, however, they are still get hungry a couple of hours after so I always pack them a snack.

Well, after I made the muffins, I decided experiment and make a cinnamon and sugar mix to roll the muffins in. Little did I know, I was making a yummy treat that we all ended up devouring.

For the muffins you will need:

• 2-1/2 Cups whole wheat flour (It’s all I use but you can also use all purpose flour as well)
• 1-1/2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon ground nutmeg
• 1/3 Cup buttermilk
• 1/3 Cup whole milk
• 1/2 Cup sweet potato puree
• 1 Teaspoon vanilla extract
• 1 Stick of butter, room temperature
• 3/4 Cup brown sugar
• 2 eggs

For the cinnamon and sugar topping:

• 1/2 Cup sugar
• 2 Teaspoons ground cinnamon
• 1/4 Teaspoon ground nutmeg
• 1 Stick butter, melted

Directions:

1. In a bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg. Set aside.
2. In a another bowl combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside.
3. In a large bowl, cream butter and brown sugar with an electric mixer, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry.
4. If you don’t have any cupcake liners that go ahead and coat your muffin pan with nonstick spray and fill muffin cups 1/2 full.
5. Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted comes out clean.
6. While muffins are baking, in a small bowl, combine sugar, ground cinnamon, and ground nutmeg. In a separate bowl, melt the other stick of butter in another bowl.
7. When the muffins are cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat.

I hope this treat will be enjoyed in your home as it was enjoyed in mines 😉