JACKed sweet potato muffins

I’m pretty sure this is my new favorite recipe.

I was going through my bookshelves to see if I had any cookbooks I could live without (spoiler alert: I didn’t), and came across this one: Jack Daniel’s Spirit of Tennessee Cookbook.

This had belonged to my great aunt, and was signed to her from one of the authors, Lynne Tolley. It’s a treasure trove! I went looking for something involving sweet potatoes and found these, what they call sweet potato muffin delights.

They are SO GOOD, y’all. There isn’t a lot of flour, so the eggs and sweet potato make these so light and airy, and the flavors are great! Just a little hint of Jack, but not so much that you can’t respectably eat these for breakfast. 😉

JACKed sweet potato muffins

Yield: 12 muffins


  • 1 3/4 cup sifted all-purpose flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 Tbsp. brown sugar
  • 2 eggs, beaten
  • 1/2 cup milk (I used whole)
  • 1/4 cup Jack Daniel’s Whiskey
  • 1 1/4 cup cooked and mashed sweet potatoes (microwave is fine here)
  • 1/4 cup butter, melted
  • Cinnamon sugar for topping


  1. Preheat oven to 425F and grease or line 12 muffin cups
  2. Combine eggs, milk, Jack, sweet potatoes, and butter and mix well
  3. Put a wire strainer or sifter over the top of the bowl and add flour, salt, baking powder, and brown sugar; shake or press through until all the mixture is sifted into the bowl
  4. Mix until JUST combined, then spoon into prepared muffin cups
  5. Sprinkle tops with cinnamon sugar, then bake until a toothpick in the center comes out clean; the cookbook says 35-40 minutes but mine were done after 20, so don’t go far

Because I am positive that you all need to make these, this is a good time for you to try out my snazzy new ZipList functionality! You can save recipes from One Particular Kitchen (and all these amazing blogs), and create your shopping list as you do it! Just click on that “save recipe” button at the top of my recipes, or you can get to your ZipList recipe box or shopping list from my main menu. Let me know if you have any questions!

Also, let me know when you make these muffins, m’kay? Trust me.

Cranberry orange muffins

This is based on a muffin recipe by Mark Bittman; I tweaked it to use some orange juice and — shocker — some Crasins. These are so good for breakfast, brunch, or even a snack! The Mickey Mouse muffin pan is not required, but certainly adds some cuteness. It does not, however, convince the Kiddo to eat any; your mileage may vary. Recipe made one dozen Mickey muffins.

Cranberry orange muffins


  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 1/2 cup sugar, or to taste
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 egg
  • 3 tablespoons melted butter
  • 1/2 cup orange juice
  • 1/2 cup milk, plus a little more if needed
  • 1 cup Crasins, fresh cranberries or frozen cranberries (no need to defrost first)


  1. Preheat oven to 375F
  2. Mix dry ingredients together, then either mix egg through milk separately or in a well in the middle of the dry ingredients (my preferred method). Add in berries and gently fold everything together till it’s just barely incorporated; lumps are your friends
  3. Bake in a well greased or paper lined muffin pan for 18-20 minutes or until a toothpick in the middle comes out clean. Cool in a metal or glass pan pan for 5 minutes before moving to a wire rack, longer for a silicone pan (wait for silicone to be cool to the touch for best results)

Apple cake muffins

Apples. Oats. Chocolate chips. How can this possibly go wrong?


My friend Vanessa came over while I was in the middle of winging these today, and they turned out to be the perfect dessert after our lunch of chicken and dumplings.  They’re based on Rick Bayless’ recipe for Grandma’s Moist Apple Cake from Rick and Lanie’s Excellent Kitchen Adventures. I tweaked and added and subtracted and adjusted and came up with these. And I’m not sorry.

You can add a chocolate glaze or a dusting of powdered sugar over the top of this, but I think they’re pretty great just as is. Let me know what you think!

Pumpkin muffins

Behold: my breakfast from now till Christmas!

These are such a lovely start to the morning. Warm and comfort food-ey and delicious even without any butter on them. I’m afraid this is another one of my scrawled-on-a-piece-of-paper recipes so I’m not sure where I originally got it, but I’ve been making them forever.


Pumpkin muffins

Yield: 36 muffins


  • 2 1/2 cups sugar
  • 4 eggs
  • 1 cup oil
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2/3 cup water
  • 1 can pumpkin
  • 3 1/2 cups flour
  • 2 tsp. baking soda


  1. Mix all ingredients till just combined — lumps are okay — and fill prepared muffin cups 1/2 to 2/3 full; bake at 350 for about 20 minutes or until a toothpick comes out clean

Some easy edits if you have the urge to health these up a bit:

  • Cut the sugar — these are lovely and sweet but would still be yummy with less sugar (although when you divide the sugar by 36 muffins it’s not so bad)
  • Replace 1/2 cup of the oil with 1/2 cup applesauce
  • Replace half the flour with whole wheat flour

These freeze wonderfully! I freeze them flat on a cookie sheet then drop them in a zip top bag; I take out one every night and it’s thawed by morning when the coffee is ready. You can also pop it in the microwave for a couple seconds to warm it up. Quick and easy comfort food!

Edited to add 11/12/10: Ooh I just found something! For a decadent version of these involving cream cheese check out these from Family Bites!

Carrot Goodness Muffins

This is another one of my sneak-good-food-into-The-Kiddo recipes. It turns out, however, that my friend The Healthy Eater loves them too! They’re great for a quick, out-the-door breakfast on the go that doesn’t involve waiting in a fast food line, and keep you filled up till lunch. Yay for that! Adapted from here.

You will need:

  • 1 cup whole wheat flour
  • ½ cup wheat germ
  • ½ bran
  • ¾ cups white sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 pound grated carrots
  • 1 egg
  • ½ cup apple butter
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract


  • 1 apple, peeled and chopped
  • 1 cup raisins
  1. Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners, or use non-stick spray
  2. Whisk together eggs, apple butter, oil and vanilla in a small bowl
  3. In a larger bowl stir together flour, wheat germ, bran, sugar, cinnamon, baking powder, baking soda and salt
  4. Stir in carrots (and apples and raisins if used), then stir in apple butter mixture until just moistened
  5. Scoop muffin batter into muffin cups — about 3/4 full
  6. Bake at 375 degrees F for 15 to 20 minutes, or until the tops are just turning golden and spring back when lightly pressed

These freeze wonderfully! I make a huge batch of them every couple weeks and freeze them in giant ziploc bags, then take out a couple every night — by morning they’re ready to eat!