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Author Notes: This is an easy to make, one bowl sweet potato muffin recipe -- with lots of aromatic spices. Plus, it's made with whole-wheat flour and is NOT a hockey puck. The only "extra" step is pre-roasting your sweet potatoes! Read more at http://threecleversisters.com/2011/02/11/whole-grain-sweet-potato-muffins/
This recipe was inspired by a variety of sources, including Mark Bittman and Kim Boyce. —sarabclever
Food52 Review: My husband has been on a sweet potato strike for close to a year, but I caught him sneaking a second muffin into his lunch bag for work this morning. Can there be any praise higher than that? I love the hearty nuttiness that came from using whole grain flour, and also love that these muffins don't veer into "sickly sweet dessert muffin" territory. I wound up using a few splashes of heavy cream at the end to get the dough wet enough, and I think I need to remember that for the next batch! —Allyn
Serves 8 to 12
- 2 1/2 cups whole wheat or whole wheat pastry flour
- 3/4 cup sugar or brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 cup mashed sweet potato (roasted)
- 1 egg
- 1/2 cup yogurt, buttermilk, or milk soured with one teaspoon white vinegar or lemon juice
- Note: If you haven't roasted your sweet potato already, pierce all over with a fork and roast for 45 minutes to an hour at 400° F until a knife slides through without resistance. Allow to cool.
- Preheat (or reduce, if you followed step one) the oven to 375° F. Grease or line with paper liners 12 muffin cups. Mix the dry ingredients in a large bowl. In another bowl mix together the remaining ingredients, and fold these wet ingredients into the dry mixture until just combined. This batter is thick; you may have to add more liquid, depending on whether you use buttermilk, vinegared milk, or yogurt.
- Fill the muffin cups approximately 3/4 of the way full and bake for 20 to 25 minutes. Allow to cool for five minutes, then twist the muffins out and set on their side over the wells in the muffin pan (as shown above). This will allow the muffins to cool without getting gummy and damp.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Root Vegetable Side
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