Enjoy these simple and delicious seasonal recipes, created by Findlay Market staff, local chefs, and market merchants. Bon appétit!
Sweet Potato MuffinsOctober | David Warda
1/2 cup (1 stick) Unsalted Butter, room temperature
1/2 cup Sugar
2 Eggs, beaten
1 cup Mashed Sweet Potatoes
1/3 cup Orange Juice
zest of one Orange
1 3/4 cup Unbleached Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
Preheat the oven to 375 degrees.
Butter and flour a 12-cup muffin pan.
Cream the butter and the sugar until fluffy. Slowly add the eggs until blended. Add the sweet potato, orange juice and zest.
Fold in the flour, baking powder, soda, salt, cinnamon and cloves.
Fill the cups 2/3 full with batter. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for 5 minutes. Remove the muffins to a cooling rack until they reach room temperature.