If there had been any doubt as to what kind of bread to serve at Thanksgiving Dinner, there isn’t any longer. These muffins have it all and can absolutely hold their own as a side dish unto themselves. And another thing … they were better the second day once the cheddar, sweet potato and jalapeno had a chance to merge into complete awesomeness. In other words, make a batch on Tuesday or Wednesday and there’s one less thing to worry about on Thanksgiving Day, (providing you can keep them away from the hungry hoard until show time.
While Thanksgiving is only six days out and it’s the holiday that’s on my brain right now, let there be no doubt, these babies will be a welcome addition on any of the other 364 days.
Take tonight, for instance. Friday. Freezing rain. End of a long week. A bowl of Broccoli Cheddar Carrot Soup along with a tasty Sweet Potato Cheddar muffin and all is right with the world.
The following recipe is adapted from a cool website that I happened upon called Wanna Bite. After a brief perusal of the site, I subscribed, and highly recommend it for anyone who is looking for fun and fabulous recipe ideas that are slightly off the beaten track.
The following recipe makes about 12 muffins.
- 1 sweet potato, peeled and cut into chunks
- ⅓ cup milk
- 1 egg, lightly beaten
- 1/3 cup vegetable oil
- 3/4 cup shredded cheddar cheese
- 1½ cups flour
- 1/2 tsp cumin
- 1/4 tsp. cayenne pepper
- 1 tsp, baking powder
- 1 tsp. baking soda
- ½ tsp Kosher salt
- 2 green onions diced
- 1 jalapeño, seeds removed and finely diced.
- Peel and chop sweet potato. Add to a large saucepan of boiling water and cook for about 20 minutes until tender.
- Preheat oven to 375.
- Beat milk, egg, oil and cheese. Drain cooked sweet potato and press into an 8 oz. measuring cup. Add one cup of cooked sweet potatoes to the milk/egg mixture, and beat well until sweet potato is completely incorporated.
- Sift flour, baking soda, salt, and spices. Add to sweet potato mixture and stir until just combined. Stir in green onions and jalapeno.
- Spoon batter into muffin tins coated with cooking spray. Bake for 25 minutes.
- Enjoy warm from the oven and store the remaining muffins in an airtight container for up to a few days.