What, you may ask, do recipes have to do with novels?
I'm so glad you asked! If you're anything like me or
my reader friends, you like to nibble or sip something
good while you read that romance novel. And when
you're deep into a story, you don't want to be bothered
with distracting chores, especially cooking.
This page is where I'll share some of my
favorite snack recipes with you. Most are simple to
make and don't take much time or effort. However,
now and then, I may share a more complicated recipe,
simply because it's so darn tasty. From time to time
I also will share meal-type recipes, beverages, and
snacks. And, of course, plenty of desserts and
breads. Every month features a new recipe, so check
back often.
Happy reading and happy noshing!
I am a sweet potato
lover. I eat sweet potatoes in one form or another
at least twice a week, usually three-four times.
Did I mention I love sweet potatoes?
These are great
as a breakfast treat, but also go well with soup or
stew.
Click
here for a printable version.
Sweet Potato Muffins
Makes 24-30 muffins
3 1/3 cup flour
2 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup unsalted chilled butter, cut into 1/2-inch
pieces
3/4 cup chopped toasted pecans
3/4 cup mashed, cooked sweet potato
1/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp ground nutmeg
1 3/4 cup plus 2 tbsp buttermilk
Position rack in the middle of the oven. Heat
oven to 400 degrees F. Fill muffin tins with
cupcake liners.
Combine the flour, baking powder, salt and baking
soda in the bowl of a food processor fitted with a steel
blade. Pulse to blend. Add one-half of the
butter and pulse 6 times, then process for 8 seconds.
Add the remaining butter and pulse 5-6 times (I pulsed
more as the butter wasn't broken up). Empty into a
large mixing bowl and add the nuts.
Place the sweet potato, brown sugar, cinnamon, ginger
and nutmeg in the food processor bowl. Pulse 3-4
times until blended, then with the machine on, add the
buttermilk through the feed tube in a steady stream.
Process until combined.
Make a well in the center of the dry ingredients and
add the sweet potato mixture. Using a spatula,
gently draw the dry ingredients into the liquid to form
a soft dough.
Using a spoon, place dough into cupcake liners,
filling 2/3 - 3/4 full. Bake for 15-18 minutes or
until firm to the touch.
Remove from the oven. Serve warm.
Store in an airtight plastic bag for up to 3 days.
These may also be frozen. To reheat, place in a
300 degree F oven for a few minutes. Or microwave
until warm.
Salivatingly yours,
April 2008
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