 | | Directions |
- Preheat oven to 350° F.
- Coat muffin pan with non stick cooking spray.
- Whisk four, baking powder, salt, baking soda, nutmeg and cinnamon in a large bowl.
- Blend the buttermilk, milk, sweet potatoes, honey and vanilla together ina medium bowl.
- Cream the butter and brown sugar together in a medium bowl with an electric mixer until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Alternatley stir in the dry and wet ingredient into the butter mixture, starting and ending with the dry ingredients, don't overmix.
- Fill each mufffin cup 1/2 full and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Combine the sugar, cinnamon and nutmet in a small dish.
- Melt butter into a seperate bowl.
- When muffins are cool enough to handle, remove from tins.
- Place on a serving platter and brush the tops with the melted butter mixture.
- Sprinkle on the sugar mixture over the butter.
- Serve warm or at room temperature.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Container: medium to large muffin tin, large bowl, 2 medium bowls, 2 small bowls, electric mixer
Servings: 18
|  | | Ingredients | | - | | 2 1/2 cups flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon soda |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/3 cup buttermilk |
| - | | 1/3 cup milk |
| - | | 1/2 cup canned sweet potato - mashed, or 1 small sweet potato - baked and mashed |
| - | | 1 teaspoon vanilla |
| - | | 1 tablespoon honey |
| - | | 1 stick unsalted butter - room temperature |
| - | | 3/4 cup brown sugar |
| - | | 2 eggs |
| - | | 1/2 cup cane sugar - or regular white sugar |
| - | | 1 tablespoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/2 stick unsalted butter - melted |
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