Sweet Potato Muffins

Sweet potato muffins with berries! Gluten fre & vegan! Sweet potato

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes "dry" and bland, even when you add large amounts of cream and butter and things.

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Christiana Campbell's Tavern Sweet Potato Muffins adapted slightly from The Williamsburg Cookbook makes 3 dozen mini-muffins 1 medium sweet potato, scrubbed 1⁄4 cup (1/2 stick) margarine, softened, plus more to grease muffin pans 1/2 scant cup granulated sugar 1 egg, lightly beaten 1/4 tsp. grated lemon peel 1 cup all-purpose flour

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Add alternately with milk to butter mixture, mixing after each addition. Do not over mix. Add chopped fruit and nuts. To well-greased, or paper-lined muffin tins, filled about 2/3rds—regular size or mini-muffins. Top with dry cinnamon/sugar mixture. Bake at 400' for 15-20 minutes until done. Muffins freeze well.

Christiana Campbell's Tavern's Sweet Potato Muffins

1/4 teaspoon nutmeg. 1/4 cup chopped pecans or 1/4 cup walnuts. Directions: Have all ingredients at room temperature. Cream butter, sugar and sweet potatoes until smooth. Add eggs. Blend all four ingredients well. Sift flour, baking powder and spices and add alternately with milk to egg batter. DO NOT OVER MIX.

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Separately, sift the flour, baking powder, salt, cinnamon and nutmeg. Add flour mixture to the sweet potato mixture, alternately with milk. Do not over-mix. Fold in nuts. Fill the muffin tins 2/3 full. Sprinkle with cinnamon/sugar mixture. Bake at 400 degrees F for 20-25 minutes. Recipe Source: Christiana Campbell's Tavern in Williamsburg, VA.

Christiana Campbell’s Sweet Potato Muffins KITCHEN HIVE

1/4 cup pecans or walnuts, chopped. 1/2 cup raisins, chopped. Preheat oven to 400 degrees. Grease 1 1/2 inch muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add alternately with the milk.

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Christiana Campbell's Tavern Sweet Potato Muffins from Colonial Williamsburg..

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Christiana Campbell's Tavern sweet potato muffins from The Colonial Williamsburg Tavern Cookbook by Colonial Williamsburg Foundation and John R. Gonzales. Shopping List; Ingredients;.

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Pin on Muffins

Get full Christiana Campbell's Tavern's Sweet Potato Muffins Recipe ingredients, how-to directions, calories and nutrition review. Rate this Christiana Campbell's Tavern's Sweet Potato Muffins recipe with 2 eggs, 1 cup milk, 1/2 cup butter, 1 1/4 cups sugar, 1 1/2 cups all-purpose flour, 1/4 tsp salt, 1/2 cup chopped raisins, 1 1/4 cups sweet potatoes, mashed (canned or fresh), 2 tsp baking.

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sweet potato, vegetable oil, spray for coating the tins, butter, dark brown sugar, sugar, flour, whole wheat flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, buttermilk, plain yogurt, egg, vanilla, medjool dates, pitted and cut into 1/4 to 1/2 inch pieces

Sweet Potato Muffins

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Christiana Campbell's Tavern: Sweet potato muffins were delicious - See 1,316 traveler reviews, 255 candid photos, and great deals for Williamsburg, VA, at Tripadvisor. Williamsburg. Williamsburg Tourism Williamsburg Hotels Williamsburg Bed and Breakfast Williamsburg Vacation Rentals

Sweet Potato Muffins As For Me and My Homestead

Christiana Campbell's Tavern is currently opened, Tuesday - Saturday from 4 pm - 8pm. George Washington frequented Christiana Campbell's Tavern for its delicious seafood in the 18th century. Lively conversation and learned discussion have returned to Campbell's Tavern. We are looking forward to welcoming back guests this spring to.