Cake Wrecks always succeeds in giving me the giggles), some I just admire for the photography (Kitchen Konfidence always makes me feel inadequate in that department), and there are those that, well, I just love being the remote voyeur on.
Case in point - Jenn at Pint-Sized Pioneering. I have followed her through her attempts at gardening, raising chickens, and sat slack-jawed at the volumes of home canned goods she has put up this year. And, not to forget, she has some really great recipes to boot! Her latest post is of a delicious pumpkin bread that just made me want to jump up and make a couple dozen loaves.
But - I didn't have any pumpkin... or chocolate.... or enough yogurt...
What I did have was a honking huge supply of sweet potatoes... and some pistachios... umm, yeah...
So, Jenn... forgive me, I monkeyed around with your recipe and made something that I think is just as good.
(You guys can click on her link and get the original recipe... I mean it... go get it)
Sweet Potato Muffins
Makes 3 Dozen
3 Cups Sugar
3 Cups Cooked Sweet Potato (or one large can of Cooked Yams - Drained)
3/4 Cup Canola Oil
1 6-Ounce Container Greek Yogurt
6 Ounces Buttermilk
3 Large Eggs
4 1/4 Cups All Purpose Flour
3 Teaspoons Ground Cinnamon
1/4 Teaspoon Allspice
2 Teaspoons Salt
2 Teaspoons Baking Soda
1 Cup Pulverized Pistachios
- Preheat oven to 350°.
- Combine all the wet ingredients in mixing bowl and combine.
- Add the flour, cinnamon, allspice, salt, and baking soda and mix to combine thoroughly
- Remove the bowl from the mixer and fold in the pistachios
- Spray the tins with cooking spray.
- Spoon batter into the tins and bake at 350 for 25 minutes.
- Cool 10 minutes in pans on a wire rack, and remove from pans.
- Cool completely on wire rack.