Sweet Potato Muffins

• all-purpose flour↗2
• baking powder↗1
• table salt↗0.5 teaspoon
• baking soda↗0.25 teaspoon
• ground nutmeg↗0.25 teaspoon
• buttermilk↗0.25 cup
• milk↗0.33333333333333 cup
• sour cream↗1 tablespoon
• sweet potato puree (from 1 baked potato)↗0.5 cup
• vanilla extract↗1 teaspoon
• stick unsalted butter, room temperature↗1
• brown sugar↗0.75 cup
• eggs↗2
• brown sugar↗0.5 cup
• tbs. butter↗4
• sugar↗0.5 cup
• ground cinnamon↗2 teaspoon

Step-by-step instructions

1. 1

   In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg. Set aside.

2. 2

   In another bowl, combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside.

3. 3

   In a large bowl, cream butter and brown sugar with an electric mixer, until fluffy. Add eggs, one at a time. Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated. Don’t overmix!

4. 4

   Coat a muffin pan with nonstick spray and fill muffin cups close to the top. Bake in a 350 degree oven for 20 minutes.

5. 5

   Melt butter and brown sugar in a saucepan; let cool for a few minutes to thicken. Mix up the cinnamon and sugar.

6. 6

   Roll the top of the muffin in the caramel mixture and then dip it in the sugar.