Weekday Suppers can be a scramble to get a meal prepped, cooked and on the table at a reasonable hour. During Sunday chat I found out a few of our group grew up with a set dinnertime of 5:00 pm. I didn’t have a set time to eat dinner. We ate when dinner when it was ready.
When my girl was little, we ate as soon as we could. I worked late hours so dinners were prepped ahead of time: chicken breaded, veggies cut, salads made. I still make salad plates on a regular basis before I go to work. A simple act of cutting prep time or having a chef salad ready to eat relieves so much stress about meals.
American Fairly Insurance is creating an e-cookbook to inspire families to come back to the table, and we need your help! Submit a recipe for your chance to be featured in the cookbook, on their Pinterest board, or on Family Foodie! And, you just might win one of six $100 Williams-Sonoma gift cards. One lucky entry will win one valued at $500! When the book comes out later this fall, you’ll be among the first to receive a copy.
Enter your recipe HERE!
For this week’s WeekdaySupper we had the pleasure of making one of the submitted recipes.
Reading through the recipes, one caught my eye,Cinnamony Sweet Potato Muffins.
I love Grace VanDeWeghe’s description.
“Belgian families like mine love breakfast food, and these cinnamon-spiced muffins always remind me of cozy mornings growing up at home. These muffins could cure anything – a bad day at school, a scrape at the playground, a lost soccer game. Just smelling the irresistible aroma wafting from the kitchen always made me feel as though everything would be all right – and you know what? It was.”
Thanks to her description and the fact that I love sweet potatoes, my decision wasn’t difficult at all!
Cinnamony Sweet Potato Muffins
Recipe courtesy of Grace VanDeWeghe
Makes 12 muffins
Ingredients
- cooking spray
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 generous cup mashed cooked sweet potato
- 3/4 cup buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons vegetable oil
- 2 teaspoon vanilla extract
- Cinnamon-sugar (optional – for dusting)
Instructions
1. Preheat oven to 400°. Line muffin cups with paper liners; lightly coat liners with cooking spray.
2. Whisk together dry ingredients. In a separate bowl, whisk together sweet potato, buttermilk, eggs, oil, and vanilla. Add dry mixture and fold until just combined.
3. Divide batter evenly among cups. Reduce heat to 375° and bake for about 15 minutes, or until a toothpick comes out clean.
4. If desired, dust tops of muffins with cinnamon-sugar mixture once they have cooled slightly.
Look how lovely Grace’s muffins turned out!
(photo courtesy of American Family Insurance)
We didn’t eat them all at once. Come on I have some restraint! I froze a few and made breakfast with a few too! A little sausage fried into a patty, some egg and cheese and a little syrup! So delicious!
Visit all week for more quick meal tips and yummy contestants’ recipes showcased by the Sunday Supper Group!
09-16-13 Monday – Curious Cuisiniere – Oriental Burritos
09-17-13 Tuesday – Cindy’s Recipes and Writings – Cinnamony Sweet Potato Muffins
09-18-13 Wednesday – That Skinny Chick Can Bake – Green Bean and Bacon Bundles
09-19-13 Thursday – girlichef – Crunchy Ramen Salad – 2 Ways
09-20-13 Friday – No One Likes Crumbley Cookies – Hawaiian Sweet Rolls
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This post is sponsored by American Family Insurance. All opinions are my own.
- cooking spray
- 1¾ cups all-purpose flour (spooned and leveled)
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- 1 generous cup mashed cooked sweet potato
- ¾ cup buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons vegetable oil
- 2 teaspoon vanilla extract
- Cinnamon-sugar (optional - for dusting)
- Preheat oven to 400°. Line muffin cups with paper liners; lightly coat liners with cooking spray.
- Whisk together dry ingredients. In a separate bowl, whisk together sweet potato, buttermilk, eggs, oil, and vanilla. Add dry mixture and fold until just combined.
- Divide batter evenly among cups. Reduce heat to 375° and bake for about 15 minutes, or until a toothpick comes out clean.
- If desired, dust tops of muffins with cinnamon-sugar mixture once they have cooled slightly.
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