REALLY HEALTHY REALLY GOOD SWEET POTATO MUFFINS
From pastry chef Kim Boyce formerly of Campanile, by way of the LA Times. Amazingly good! Use the dark-skinned sweet potatoes commonly referred to as yams. The long cooking time includes the roasting of the sweet potatoes.
Provided by Chef Kate
Categories Breads
Time 2h15m
Yield 10 muffins
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees.
- Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet.
- Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing.
- Remove from the oven and allow to cool, then peel and lightly mash with a fork. Set aside.
- Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
- Cream the butter and sugars until light and fluffy, about 3 minutes.
- In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
- Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
- Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin.
- Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.
Nutrition Facts : Calories 229.7, Fat 6, SaturatedFat 3.4, Cholesterol 35.1, Sodium 267.2, Carbohydrate 40.5, Fiber 3.7, Sugar 16.7, Protein 5.3
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Wajahat Wajahat
[email protected]I've made these muffins several times now and they are always a hit. They are moist, fluffy, and have a delicious sweet potato flavor. I highly recommend them!
ECHO BOYEE
[email protected]These muffins are a hit with my family! They love the sweet potato flavor and the fact that they are healthy.
Margaret Brooks-Wright
[email protected]I'm not a big baker, but these muffins were easy to make and they turned out great! I will definitely be making them again.
dennis fillbrandt
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They are filling and satisfying, and they taste great.
Mian Mian
[email protected]I was looking for a healthy muffin recipe and these fit the bill. They are made with whole wheat flour and oats, and they are not too sweet. I really enjoyed them!
Lakpa sherpa chyawa
[email protected]These muffins are a great way to use up leftover sweet potatoes. They are also a healthy and delicious snack.
King Emma
[email protected]I love these muffins! They are so moist and flavorful. I've made them several times and they always turn out perfect.
Nikii Charss
[email protected]These muffins were easy to make and turned out great! I used almond milk instead of regular milk and they were still delicious.
Uzer Dean
[email protected]I'm not usually a fan of sweet potato muffins, but these were surprisingly good! They were light and fluffy, with a nice hint of sweetness from the sweet potatoes. I would definitely make these again.
Chad Sandvik
[email protected]These muffins are AMAZING! They are moist, fluffy, and have the perfect amount of sweetness. I love that they are made with healthy ingredients, like sweet potatoes and oats. I will definitely be making these again!