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1
Prick the sweet potato several times with the tines of a fork.
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2
Place a piece of aluminum foil on you oven rack; place the potato on the foil.
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3
Bake in a 400 oven for 1 hour, 15 minutes or until soft.
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4
Transfer potato to a wire rack and cool for 10 minutes.
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5
In a mixing bowl, whisk the flour, baking soda, cinnamon, baking powder, salt, and nutmeg until uniform; set aside.
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6
Peel the potato and measure out 1 cup of cooked flesh; add to a mixing bowl.
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7
Add in the egg and melted butter; whisk until smooth.
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8
Whisk in the maple syrup, milk, and lemon juice.
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9
Add flour mixture to sweet potato mixture; stir using a wooden spoon until the dry ingredients are moistened.
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10
Fill muffin tins that have been sprayed with nonstick spray 3/4 full.
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11
Bake at 400 for 20 minutes or until muffins are well browned, with rounded, cracked tops.
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12
A pick should come out with a few moist crumbs attached.
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13
Cool muffins in pan on a wire rack for 10 minutes.
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14
Turn out muffins and cool for 5 more minutes on wire rack.
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15
Cool completely before storing or freezing.
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16
**Pecan Sweet Potato Muffins--add 2/3 cup chopped pecans with the flour.
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17
**Pumpkin Seed Sweet Potato Muffins--add 2/3 cup shelled pumpkin seeds with the flour.
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18
**Cherry Sweet Potato Muffins--add 2/3 cup dried cherries with the flour.
