11.17.2011

Sweet Potato Cream Cheese Muffins


Taste of Fall

Ingredients
Muffins
  • 1-1/2 c. whole wheat flour
  • 1-1/2 c. all purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 T. cinnamon
  • 1/2 T. nutmeg
  • 1 t. cloves
  • 1 t. ginger
  • 1/2 t. cardamom
  • 2 c. dark brown sugar
  • 2 c. cooked, pureed sweet potatoes
  • 4 eggs
  • 1-1/4 c. oil
Filling
  • 1 8-oz. package cream cheese, softened
  • 1 c. powder sugar
  • 1 t. vanilla
In a medium-sized bowl, combine the dry ingredients, set aside. In a large bowl, combine the wet ingredients. Stir in the dry ingredients until just mixed. In a small bowl, whisk together the cream cheese, powder sugar, and vanilla. Line or grease a standard-sized muffin pan. Fill muffin cups 3-4 full. Drop a teaspoon full of cream cheese mixture inside each muffin. Bake at 350* for 25-30 minutes. Cool.

Makes about 2-dozen muffins

Recipe by AnneKatherine

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