Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Sweet Potato Muffins
Sweet Potato Muffins:
I used 2/3 cup brown sugar and 1/3 cup regular sugar. And two egg whites for 1 egg. I might try adding some raisins the next time. But I really liked these muffins, they are satisfying without being too heavy:
Ingredients:
- 6 tablespoons butter, softened
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cup sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2/3 cup evaporated or regular milk
- 1 1/2 cups peeled finely shredded sweet potato
- 2/3 cup chopped walnuts or pecans
Preparation:
In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375? for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.
Re: Sweet Potato Muffins