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Jamaican Sweet Potato Muffins Recipe

Jamaican Sweet Potato Muffins Recipe
Jamaican sweet potato muffins with butter, shredded Jamaican sweet potatoes, milk, Jamaican spices and peanuts. 
6 tablespoons butter, softened 
2/3 cup sugar 
1 egg 
1 teaspoon vanilla extract 
1 cup sifted all-purpose flour 
1  teaspoons baking powder 
1 teaspoon Jamaican cinnamon 
teaspoon Jamaican nutmeg 
teaspoon salt 
2/3 cup evaporated or regular milk 
1  cups peeled finely shredded Jamaican sweet potato 
2/3 cup Jamaican peanuts
In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. 
Beat in egg and vanilla until well blended. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened.
Stir in Jamaican sweet potato and chopped nuts. 
Spoon batter into greased muffin cups, filling about 2/3 full.
Bake at 375 for 25 to 30 minutes, or until centers spring back when pressed with fingertip.
Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. 

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