Sweet Potato Spice Bread Muffins

Sweet potatoes took center stage this first weekend of fall 2012.  This recipe for Sweet Potato Spice Bread Muffins is a slight variation of  the original recipe from Better Homes and Gardens.


After recently purchasing a scalloped square brownie pan and a crisp fall air on tap for this weekend, I figured there was no time or recipe like the present to give the pan a sweet potato spice bread muffins try.

Sweet Potato Spice Bread Muffins


3   eggs

½  cup buttermilk

2   cups all-purpose flour

1    teaspoon baking powder

½  teaspoon baking soda

¼  teaspoon salt

1   teaspoon ground cinnamon

¼  teaspoon ground cloves

¼  teaspoon ground nutmeg

3/4  cup butter, cut up

1  cup sugar

1  teaspoon vanilla

2  cups shredded fresh unpeeled sweet potato

Preheat oven to 350 degrees.  Allow eggs and buttermilk to stand at room temperature 30 minutes.


***Oh, shoot! I don’t have any buttermilk solution***  Add 1 ½ teaspoons white vinegar to ½ cup milk.

Lightly coat a 9 x 5 x 3-inch loaf pan or 12 cup muffin or square pan with nonstick cooking spray; coat lightly with flour.  Set aside.

In bowl combine flour, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg; set aside.

Stir sugar and softened butter together until well combined.

Add eggs (on at a time), buttermilk, and vanilla.  Whisk until mixed together. Next, slowly add dry ingredients mixture. Whisk until combined. Fold in the sweet potato.

Spoon into prepared pan and spread evenly.

Bake 65 to 70 minutes for baking pan – 35 to 40 minutes for muffin or square pan or until top springs back when lightly touched and split in top appears dry.  Allow to cool for 5-10 minutes before removing from pan. Makes 12 servings.



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