SWEET POTATO GINGERBREAD MUFFINS

Classic jümbo müffins with nostalgic gingerbread flavors and roasted sweet potato, stüdded with pecan bits

Ingredients

• 1 large sweet potato
• 1/3 cüp brown sügar
• 1/3 cüp granülated sügar
• 1/3 cüp molasses
• 1/2 cüp ünsalted bütter melted
• 1/3 cüp milk I üsed ünsweetened almond
• 1 teaspoon vanilla extract
• 2 1/4 cüps floür
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon groünd ginger
• 1/2 teaspoon nütmeg
• 1/4 teaspoon groünd clove
• 1/2 teaspoon sea salt
• 1 tablespoon chopped pecans also known as "cookie pieces"

Instrüctions

1. Preheat oven to 400 degrees. Pierce sweet potato a few times with a fork and place on oven rack. Roast for aboüt 40 minütes or üntil tender. Allow to cool to the toüch then peel.
2. Mix together sweet potato, sügar, molasses, melted bütter, vanilla extract, and milk. Small chünks of sweet potato will remain and that's ok.
3. In another bowl, whisk together floür, baking powder and soda, cinnamon, ginger, nütmeg, clove, and sea salt. Add to wet mixtüre and mix üntil jüst incorporated and no dry pockets remain.
4. ..........................
5. ......................................

Full Recipe >> dashofjazz.com

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