Sweet potato spice muffins

THESE MUFFINS ARE LIKE the Energizer Bunny…they just keep going. No matter what I put in them. And we have the recently-much-discussed Paula Deen to thank for it.

Her original pumpkin bar recipe was easily adapted for the foodlets here but since canned pumpkin is harder to find than boot-cut jeans in Rome, I’ve also used pureed carrots and now sweet potato. Here’s the verdict: These are the only two muffins I could get my hands on to photograph before they were wolfed down by the normally calm baby and toddler I live with. Even though neither one likes sweet potatoes (right now) they both insist on eating one of these full-size muffins for breakfast, another as a snack and would happily have a third for dessert after dinner if given the chance. (We’ve been offering them a banana or an orange instead. Muffin addicts in the making…) There used to be a mini-muffin version too but those are long gone. So, they like them.

SWEET POTATO SPICE MUFFINS

To roast the sweet potatoes, just put them on a baking sheet lined with parchment paper and into the oven at 350 for about an hour. Poke them with a fork; when the sweet potatoes are tender, take them out and allow to cool (during which time they’ll keep baking just a bit). Peel, mash with a potato masher and you’re ready.

Ingredients

  • 4 eggs
  • 2 cups roasted and mashed sweet potatoes (about 2 large sweet potatoes)
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups whole wheat flour
  • 3/4 cup wheat germ
  • 3 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Instructions

Preheat your oven to 350 and prepare the pan by greasing with butter or oil, then sprinkling lightly with flour. Or use muffin liners.

Using a handheld beater or standing mixer, beat wet ingredients together until frothy: eggs, sweet potato, oil, apple sauce and vanilla. Add sugar and beat again. Put a sifter over the mixing bowl then add the flour, wheat germ, spices, baking powder, salt and soda. Stir to break up clumps but don’t over-mix. When just incorporated pour into muffin pan, filling each cup almost to the top.

Baking times:

  • Mini muffins: 10-12 minutes
  • Medium and regular-size muffins: 20-25 minutes

Test with toothpick; if it comes out clean they are ready. Allow to cool completely before removing from the pan.

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