54. C’s Sweet Potato “Muffins”

Yesterday, we were all out of breakfast foods after the long road trip, and I had a hankering for something sweet and nutritious, so I broke out my small stack of remaining gifted recipes, and found this one, which was actually in a birthday card from my Mom, C.

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I have no muffin tins, so I just made the recipe as a big cake and cut it into pieces. I substituted some of the milk and sugar for more sweet potato (the can I had was very large) and it turned out moist, dense, and sweet. I liked having big chunks of pecan and raisin to break up the bread a bit too. This will go down in history as one of my favorite breakfast foods, and it really isn’t that bad for you either. I saved some of it just in case we have more folks at the potluck tonight than planned, and I still have plenty for a week of breakfasts.

Best of all: it took maybe 15 minutes to put together, not even using the stand mixer! It is usually unthinkable for me to cook something before 8am, but this seemed reasonable and by the time my sleepyhead mom woke up, I had the thing cooking in the oven. It doesn’t take forever though I did have to give in an extra 5 minutes there at the end, and it browns a little on top which helps you decide it is indeed done.

I enjoyed putting a little cream cheese on top, and my mom tried butter on top, both of which were great additions. It doesn’t have streusel or anything but it does seem like a variety of “coffee cake” especially since I didn’t do it in a muffin tin. Overall, a rave review and a creation I intend to return to for potluck brunch or other occasions that warrant sweet breads.

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A Pecan Variation on Muffins

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While making Blueberry Cream Cheese Muffins, I separated out part of the batter and mixed in a cup of roasted pecans. These mini-muffins were the result – they were more pecan than muffin, but hey… I really like pecans! Taking the mini muffins to Thanksgiving was a great choice – we’ve had one or two of them as snacks and breakfasts for the past 5 days, and I’m quite happy. I feel like this Thanksgiving was one where we all helped together; we all got to have our moment of sharing and our moment of receiving. Sweet family members helped us celebrate our first anniversary together and for that, I’m extra thankful this year. 🙂

Blueberry Cream Cheese Muffins

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I remember this one coffee shop in my college town had the best pastries – they never had a wide variety, but of the 2 or 3 things they had, everything was always delicious. My favorite was the muffin with cream cheese in the middle – it was so decadent and added a rich tinge to anything I was eating that day. Not to mention, muffins are so light and airy – it’s a wonderful juxtaposition.

In my attempt to not be a burden on the family Thanksgiving celebration, I was determined to make some breakfast treats, as I mentioned in Adult Children and Family Holidays; one of those things was a batch of these blueberry cream cheese muffins! Crazy For Crust has this wonderful recipe, which worked up exactly as she said. I didn’t do the streusel – lazy – but I am confident they would have been even better with that added!

My favorite step was definitely putting a dollop of batter, a gem of cream cheese, and then another dollop of batter on top – it was a fun construction inside some cute parchment paper muffin tins, and after they cooked all brown and caramel-y, they stored really well in a big gallon plastic bag for the trip to see the in-laws! I cannot recommend these enough as an alternative to grabbing grocery store or coffee shop pastries – fast and simple!

 

54. C’s Sweet Potato “Muffins”

Yesterday, we were all out of breakfast foods after the long road trip, and I had a hankering for something sweet and nutritious, so I broke out my small stack of remaining gifted recipes, and found this one, which was actually in a birthday card from my Mom, C.

IMG_4189

I have no muffin tins, so I just made the recipe as a big cake and cut it into pieces. I substituted some of the milk and sugar for more sweet potato (the can I had was very large) and it turned out moist, dense, and sweet. I liked having big chunks of pecan and raisin to break up the bread a bit too. This will go down in history as one of my favorite breakfast foods, and it really isn’t that bad for you either. I saved some of it just in case we have more folks at the potluck tonight than planned, and I still have plenty for a week of breakfasts.

Best of all: it took maybe 15 minutes to put together, not even using the stand mixer! It is usually unthinkable for me to cook something before 8am, but this seemed reasonable and by the time my sleepyhead mom woke up, I had the thing cooking in the oven. It doesn’t take forever though I did have to give in an extra 5 minutes there at the end, and it browns a little on top which helps you decide it is indeed done.

I enjoyed putting a little cream cheese on top, and my mom tried butter on top, both of which were great additions. It doesn’t have streusel or anything but it does seem like a variety of “coffee cake” especially since I didn’t do it in a muffin tin. Overall, a rave review and a creation I intend to return to for potluck brunch or other occasions that warrant sweet breads.

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