Sweet Potato Muffin Tops

It was a good weekend.  Slow, quiet and snowy; definitely a great combination.  Yesterday we assembled the elliptical machine we bought.  Luke’s New Years resolution is to lose 20 lbs by our wedding, and even though we joined a gym, putting on shorts at 7pm when it’s 13 degrees outside to drive 15 minutes to go exercise…you can see where this is going.

So we got one for ourselves.  I like to think it’s not because I pump Luke full of delicious baked goods.  And even if I do, I know he not-so-secretly likes it.  He especially liked these muffin tops.  And so did I.

But before I launch into a monologue professing the many virtues of muffin tops, I’d like to add one more fun weekend tidbit.  In honor of the Patriots making it to the Super Bowl, we ordered this for Izzy.  Getting her into it is going to be so difficult, but soooo worth it!

Ok, so muffin tops.  Everyone loves muffin tops.  People love them so much, stores now sell just the tops of muffins instead of the whole thing…and charge the same price.

These muffin tops are soft, cakey, with a tender crumb and cinnamony, sweet potato-y undertones.  They disappeared pretty quickly, probably because I didn’t have enough pancakes and snacked on these instead.

Also, Happy Chinese New Year Everyone! 恭喜發財!

Sweet Potato Muffin Tops

Adapted from Crepes of Wrath

Makes about 20 muffin tops

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1 1/3 cup mashed sweet potatoes (recipe follows)
1/4 cup pure maple syrup
1/4 cup molasses
1/4 cup dark brown sugar
1 teaspoon vanilla extract
2 eggs, room temperature

Preheat your oven to 400 degrees F. First, roast your sweet potatoes. You will need 2-3 sweet potatoes, depending on their size. Wrap them in foil and place them in the oven for 1 hour or so, until fork tender. Peel the skin away and mash or blend them until smooth. Set aside until cool, and turn the heat on your oven down to 375 degrees F.  If you’ve already got your sweet potatoes cooked and mashed, skip this part.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger and set aside.

In a large bowl, beat together the pureed sweet potatoes, maple syrup, molasses, and brown sugar until well combined, then beat in the eggs one at a time, followed by the vanilla. Gradually add in the flour mixture, until just moistened. Line and/or grease your baking sheets and, using a large spoon, drop 2-tablespoon sized balls of dough onto each sheet, about 2 inches apart.

Bake for 10 minutes or so, until firm but not quite golden. Allow them to cool on the baking sheets briefly, then move them to a cooling rack to finish cooling completely. These keep well in an airtight container, separated by parchment paper, at room temperature for 3-4 days.  Eat them quickly.  After a few days, they may get a little sticky or mushy.  (I ate them anyway.)



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