Tuesday, August 9, 2016

Savory Sweet Potato Muffins With Bacon


  • Servings: 1
  • 1 large sweet potato
  • 4 slices bacon
  • 2 teaspoons vegetable oil
  • 1/2 small onion, chopped
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, melted


    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups with butter. line a baking sheet with aluminum foil.
  • place sweet potato and bacon on the prepared baking sheet.
  • bake in the preheated oven for 20 minutes; flip sweet potato and bacon. bake until sweet potato is tender and bacon is crisp, about 20 more minutes. let bacon cool on paper towels.
  • heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
  • whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. stir in cheddar cheese until coated.
  • peel sweet potato and transfer to a bowl; roughly mash. measure out 1 cup of mashed sweet potato. chop bacon and stir into onion.
  • whisk eggs vigorously in a separate bowl. add milk, sour cream, and butter; whisk until smooth. fold in 1 cup sweet potato, bacon, and onions. gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. pour batter into the prepared muffin tin.
  • bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.

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