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Sweet Potato Muffin Can of cooking spray 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon kosher salt 1 teaspoon baking soda 1/2 teaspoon ground ginger 1 pinch freshly grated nutmeg 4 large eggs 1 1/2 cups white sugar 1/2 cup light brown sugar 1 cup vegetable oil 1/4 cup melted butter 2 cups mashed sweet potato (yams) 1 cup chopped pecans, plus more for topping 2 teaspoons demerara sugar for topping Add all ingredients to list Directions Prep 10 m Cook 25 m Ready In 35 m Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray. Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl. In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together...
Old Fashioned Vegetable Soup 3 Tablespoons butter 1 onion diced 2 large carrots, diced 3 stalks celery, diced 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 3 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon paprika 2 quarts beef broth Add all ingredients to list Directions Prep 10 m Cook 35 m Ready In 45 m In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
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