Wednesday, August 22, 2007

Sweet Potato Corn Muffins - Timms Mill

Sweet Potato Corn Muffins

1/2 stick unsalted butter

3/4 cup mashed sweet potato

2 cups buttermilk at room temperature

1 egg

1-3/4 cups stone-ground whole-grain Timms Mill cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Paint the insides of twelve 2-1/2-inch muffin cups with a little melted butter, place in cold oven, and preheat to 425 degrees F.

While the oven is preheating, mix the sweet potato well into the buttermilk, then add the egg and mix well.

Add the cornmeal and mix well again. When the oven is preheated, quickly mix in the baking powder, soda, and salt, then stir in the melted butter.

Pour the batter into the muffin tin, dividing it evenly among the 12 cups.

Bake for fifteen minutes, or until the tops just begin to brown.

Turn the muffins out into a cloth-lined basket and serve at once.

Sent from my Verizon Wireless BlackBerry