I found this recipe at http://www.noblepig.com which is “The Official Food Blog of Noble Pig Vineyard and Winery”.  It says that this recipe was adapted from “Cuisine at Home”.  We got a lot of sweet potatoes in the last few Bountiful Baskets so I thought I’d experiment and try making some out of the ordinary things with them.  This is experiment #1 which smelled so tasty while baking.

for the muffins:

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/3 cup buttermilk

1/3 cup milk

1/2 cup sweet potato puree (from 1 baked sweet potato) (I just cooked it in the microwave and then peeled it and mashed it up with a fork)

1 teaspoon vanilla

1 stick butter, room temperature

3/4 cup brown sugar

2 eggs

for the topping:

1/2 cup sugar

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 stick butter, melted

1  In a medium bowl, combine flour, baking powder, salt, baking soda and nutmeg.

2  In a large pouring vessel, combine milk, buttermilk, sweet potato puree and vanilla.

3  In a mixer bowl, cream butter and brown sugar until fluffy.  Add eggs, 1 at a time, beating well after each addition.  Alternately mix in dry and wet ingredients, starting and ending with dry; mix only until each addition is incorporated.  Do not overmix.

4  Coat a muffin pan with nonstick spray and fill muffin pans 1/2 full.  (I used liners and then just coated the tops of the muffins with cinnamon sugar rather than the entire muffin.)  Bake at 350 for 20 – 25 minutes or until toothpick inserted in center comes out clean.

5  While muffins are baking, combine sugar, cinnamon and nutmeg in a shallow bowl.  Melt butter in another small bowl.

6  When muffins are cool enough to handle, yet still warm, remove from pan and brush completely (or just tops) with butter and then roll in sugar mixture to coat.

I doubled the recipe and it made 3 dozen.