Ingredients
The following ingredients have 12 Servings
- 1 cup cooked, mashed purple sweet potato ((from about 1 small-medium sized potato -- see notes))
- ⅓ cup buttermilk
- 2 large eggs
- ½ cup olive oil
- 1 tablespoon granulated sugar
- ¾ teaspoon sea salt
- 1⅓ cup all-purpose flour
- 1½ teaspoons baking soda
- 1 cup Gruyère cheese, (divided)
- 1 tablespoon plus 1/2 teaspoon fresh rosemary, (finely chopped)
- 2 tablespoons unsalted butter, (softened to room temperature)
Instruction
- Preheat the oven to 350°F, and adjust a rack to the center. Line a muffin tin with 12 paper cups. Set aside.
- In a large mixing bowl, combine the mashed sweet potato (see notes on how to mash the potato), buttermilk, eggs, oil, sugar and salt. Mix until smooth -- you can use an electric mixer if that's easier.
- Add the flour and baking soda and mix only until it's incorporated.
- Fold in ⅔ cup of the grated cheese and the rosemary.
- Fill each paper muffin cup about ¾ the way up with the batter.
- In a small bowl, mix the softened butter with the remaining 1/3 cup of grated cheese and then evenly distribute this on top of each batter-filled cup.
- Bake in the preheated 350°F oven until the muffins are set and becoming golden, 20 to 25 minutes.
- Let them cool for at least 10 minutes before serving.
