Recipes
Sweet Potato Muffins
22/04/12 09:54
My family loves sweet potatoes. Given a choice of a baked sweet potato or a bowl of ice cream, I'm not sure which my kids would choose. Me? Not so much. Perhaps it was too many Thanksgivings with that marshmallow-sweet potato atrocity, but for whatever reason sweet potatoes and yams have not made my top ten list with the exception of this recipe.
Adapted from Didi Emmons recipe in one of my all time favorite cookbooks, Vegetarian Planet, this muffin recipe has an astonishing amount of sweet potato in it but doesn't give me the sweet potato heebie-jeebies. My two kids can polish off a dozen each and I'm not too concerned as I know it is a pretty healthy breakfast or snack.
Here is my version of the recipe. You will notice the sweet potato is not cooked ahead of time which means this can come together in just a few minutes.
Whisk together:
1/2 cup brown sugar (more or less to taste- I often use half that amount)
1 egg
1/2 cup water, milk or almond milk
1/2 tsp vanilla extract
2 Tbs oil (or none if desired)
Stir together
1 1/4 cup flour or Pamela's Baking Mix (if Gluten Free is desired)
1/4 tsp salt
1/4 cup dried cranberries, raisins or other dried fruit (optional)
1 tsp baking powder (if not using baking mix)
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg or ginger (optional)
1/4 tsp ground allspice (optional)
1/2 cup chopped walnuts or pecans (optional- I usually put the pecans on top of the muffins so they toast nicely)
Grate 1 large raw sweet potato (about 3/4 pound) using box grater and add it to the dry ingredients. Toss to coat with dry mix.
Add the wet to the dry ingredients, mix thoroughly and scoop into prepared muffin tins. (either well greased or with cupcake papers)
Bake 350°F for 20-25 minutes (mini-muffins) or 25-30 minutes for large muffins. Knife should come out cleanly.
Yield: 24 mini muffins or about 6-10 large muffins. Tell me what you think of them!
Comments
Pizza recipe advice from Varasano's
15/09/10 05:29
I came across this pizza site and was impressed with the thought and effort the owner had put into understanding crust. His explanation of the procedure and ingredients should be read by anyone dedicated to creating the perfect pizza. I wish I could try his pizza as they look excellent- perfect Napolitana crust every time.
