Today Abril is celebrating Thanksgiving at school, so no lunchbox!
We did had to take some treats to share with her friends so I decided to make @pinchofyum
sweet potato muffins and substituted some things. Here is her recipe and my subs!
They ended up looking very rustic lol not similar to hers because of the changes 🤷🏽♀️ but tasting SUPER yummy, hoping the kiddos like It ❤️
For the muffins
2-1/2 cups all-purpose flour (I used half whole wheat gluten free)
1-1/2 tsp baking powder
1/2 tsp table salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 cup buttermilk (I diluted some sour cream with water instead)
1/3 whole milk (I used @ripple
original pea milk)
1 tbs sour cream
1/2 cup sweet potato puree (from 1 baked potato)
1 tsp vanilla extract
1/2 stick unsalted butter, room temperature
3/4 cup brown sugar (I used coconut sugar)
For the topping
1/2 cup brown sugar (I used coconut sugar)
4 tbs. butter
1/2 cup white sugar (I used coconut sugar)
2 tsp ground cinnamon
1. Combine all purpose flour, baking powder, salt, baking soda and ground nutmeg. Set aside.
2. In another bowl, combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside.
3. In a large bowl, cream butter and brown sugar with an electric mixer, until fluffy. Add eggs, one at a time. Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated. Don’t overmix!
4. Coat a muffin pan with nonstick spray and fill muffin cups close to the top. Bake in a 350 degree oven for 20 minutes.
5. Melt butter and brown sugar in a saucepan; let cool for a few minutes to thicken. Mix up the cinnamon and sugar.
6. Roll the top of the muffin in the caramel mixture and then dip it in the sugar.