Christina Campbells Tavern Sweet Potato Muffins Recipes

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CHRISTIANA CAMPBELL'S TAVERN'S SWEET POTATO MUFFINS



Christiana Campbell's Tavern's Sweet Potato Muffins image

Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.

Provided by Bliss

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

2 eggs
1 cup milk
1/2 cup butter
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped raisins
1 1/4 cups sweet potatoes, mashed (canned or fresh)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chopped pecans or 1/4 cup walnuts

Steps:

  • Have all ingredients at room temperature.
  • Cream butter, sugar and sweet potatoes until smooth.
  • Add eggs.
  • Blend all four ingredients well.
  • Sift flour, baking powder and spices and add alternately with milk to egg batter.
  • DO NOT OVER MIX.
  • Fold in nuts and raisins last.
  • Sprinkle a little cinnamon-sugar on top before baking.
  • Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
  • or until done.
  • 2 dozen regular muffins.
  • (These can be frozen and reheated).

Nutrition Facts : Calories 138.7, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 96.9, Carbohydrate 21, Fiber 0.7, Sugar 12.6, Protein 2

CHRISTINA CAMPBELL'S TAVERN SWEET POTATO MUFFINS



CHRISTINA CAMPBELL'S TAVERN SWEET POTATO MUFFINS image

Number Of Ingredients 12

1/2 cup butter
1 1/4 cups sugar
2 eggs
1 1/4 cups canned sweet potatoes, mashed
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1/4 cup pecans or walnuts, chopped
1/2 cup raisins, chopped

Steps:

  • Preheat oven to 400 degrees. Grease 1 1/2 inch muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add alternatively with the milk. Do not overmix. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake at 400 degrees for 25 minutes/

CHRISTIANA CAMPBELL'S TAVERN SPOON BREAD



Christiana Campbell's Tavern Spoon Bread image

I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!

Provided by Julesong

Categories     Quick Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups boiling water
1 1/2 cups milk
2 tablespoons butter, melted
4 eggs, beaten well
1 tablespoon baking powder

Steps:

  • Preheat oven to 375 degrees F.
  • In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
  • With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
  • Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
  • Turn the mixer on low and add the baking powder and mix until well incorporated.
  • Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
  • Serve immediately.

Nutrition Facts : Calories 241.7, Fat 10.5, SaturatedFat 5, Cholesterol 159.7, Sodium 394.1, Carbohydrate 29.2, Fiber 2.2, Sugar 2.5, Protein 8.7

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