Sweet Potato Muffins

This is one of my sons favourite recipes!

1 3/4 cups sifted all purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp brown sugar
1 1/2 cups coarsely chopped walnuts
2 eggs beaten
3/4 cup milk
1 cup mashed, cooked sweet potato
1/4 cup melted butter
Cinnamon sugar

Preheat oven to 425F.  Sift flour, baking powder and salt into a bowl and mix well.  Add sugar and walnuts.  In a separate bowl combine egg, milk, sweet potato and butter.  Combine liquid and dry ingredients with a few swift strokes.  Fill well greased muffin tins 2/3 full.  Bake until golden brown, about 25 min.  Remove from oven and sprinkle tops with cinnamon sugar wile still warm.  Makes 12 muffins.

Quickie Croissants

A quick and simple recipe that is very versatile.  Make them sweet or savoury depending on your tastebuds.

2 cups all purpose flour
1 tbsp sugar (use only if you are making sweet croissants)
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup cold butter, cut into chunks
1 cup plain yogurt
2 tbsp melted butter

Filling
(choose one)
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh herbs
2 tbsp cinnamon sugar
1/4 cup grated chocolate

1. Preheat the oven to 425F and lightly grease a cookie sheet.
2. In a large bowl mix together the flour, sugar (if you're using it), baking powder, baking soda and salt.  Add the chunks of cold butter: Either cut in using a pastry blender, or process in a food processor until the mixture forms coarse crumbs.  Add the yogurt and mix just until it forms a soft dough that sticks together.
3. Turn out onto a floured surface and knead once or twice.  Divide the dough into two equal lumps.
4. Working with one lump of dough at a time, roll out on a floured surface into a fairly even circle 9 in across and 1/4 in thick.  Brush with melted butter and sprinkle evenly with half of whatever filling you've chosen to use.  With a sharp knife or pizza wheel, cut into 6 wedges.  Roll each wedge up, starting at the wide end and rolling toward the point, pressing lightly so it sticks.  Place point side down on the prepared cookie sheet and bend slightly to form a crescent.
5. Continue with the remaining wedges.  Repeat with the second lump of dough.
6. Bake for 8 to 10 minutes, just until lightly browned on the bottom and beginning to colour slightly on the top.

Makes 12 croissants.