Sweet Potato MuffinsPosted: September 22, 2013
I have a confession to make…I don’t really like sweet potatoes. I should. They are super nutritious and so good for you. They are high in vitamins and minerals. They have powerful antioxidants that have anti-cancer and anti-aging effects. Sweet potatoes are relatively low on the glycemic index and help keep your blood sugar levels stable. Indigenous tribes in New Guinea subside on a diet almost made up entirely of sweet potatoes. Despite all of this, I still don’t like the taste of them.
This was the first week of the fall season for my CSA. This week’s box from Pinckney’s Produce contained a bunch of sweet potatoes. More sweet potatoes than I have probably consumed in my entire life. Oh great. Well, yesterday, I cooked half of the sweet potatoes in the crockpot until they were tender. Once cooked, I peeled and mashed the sweet potatoes for use in a couple of recipes. This morning I used some of the mashed sweet potatoes to make muffins. They were actually a big hit. My family really liked them. They were mild and tender. My 3 year old must have eaten 6 of them all by himself. I have to admit, I don’t have a problem eating sweet potatoes in muffin form. These muffins are delicious.
Sweet Potato Muffins
Makes 18 regular sized muffins
1 1/2 cup flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick (8 tablespoons) butter, softened
2/3 cup brown sugar
1 teaspoon vanilla
1 1/2 cups cooked and mashed sweet potato (about 2 medium sweet potatoes)
1 cup milk
Preheat the oven to 375° F. Spray the muffin tins with cooking spray or line with cupcake liners/baking cups.
In a small bowl, combine the flours, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl, cream the butter and brown sugar with an electric mixer. Beat in the eggs and vanilla. Next mix in the mashed sweet potatoes and then the milk.
Gradually blend the flour mixture into the sweet potato mixture on low speed until just combined. Divide the batter into the prepared muffin tins. Bake the muffins in a 375° F oven for 25 – 30 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool slightly before serving.