Sweet Potato Muffin Tops

November 12, 2017 at 10:51 AM | Posted in Uncategorized | Leave a comment

“It’s not what’s on the inside that counts, but what’s on top.” -The Muffin Man


The word strikes dismay in children around the globe. Muffins are the red-headed stepchild of the baking world. They are perceived as “lesser than” compared to their dessert cousin: cupcakes. Muffins aren’t topped with thick frosting, or shiny nonpareils, or sickeningly sweet caramel.



A standard Continental breakfast item at hotels. If not done right, a stale and dry hunk of flour and fruit. Muffins can be savory or sweet—and even marketed for cornbread in the 1950’s. Every southerner knows cornbread muffins are a slight against God, so our muffins are typically sweet.


Muffins are a homemakers delight. A quick-bread that takes no time or skill to make, and most importantly: no yeast. Although, in the Bible of cooking, Fannie Farmer’s Boston Cooking School Cook-Book (1896), Ms. Farmer included recipes for both a quick bread…

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