Muffins!

Back during the brief time I actually cooked for a living, my main duties were making breads and desserts. Here are two recipes that I prepared every day in order to fill the restaurant's complimentary bread baskets. Both would make an excellent addition to your holiday meals, in my humble opinion.

Sweet Potato Rolls
5 cups Flour
2 cups Sugar
8 tsp. Baking soda
1 tsp. Salt
1 cup Oil
25 oz. Sweet potatoes, mashed
1 Egg
2 c. Buttermilk

1. Combine ingredients and mix well, until a smooth batter forms.
2. Transfer to greased muffin tins and bake at 375° until a thermometer or toothpick inserted into a muffin in the center of the pan comes out clean. Muffins should have a golden brown exterior and moist consistency.

Sweet Corn Muffins
1.5 cups Oil
1.5 cups Sugar
3 Eggs
3 cups Flour
1.5 cups Cornmeal
2 pinches Salt
4.5 tsp. Baking powder
2 pinches Nutmeg
1.5 cups Milk

1. Combine ingredients and mix well, until a smooth batter forms.
2. Transfer to greased muffin tins and bake pan at 350° until golden brown and a thermometer or toothpick inserted into a muffin in the middle of the pan comes out clean. Muffins should develop a somewhat crusty exterior.