Welcome to my site! Here I share tales, tips, and treats about being a modern-day-housewife, something I am constantly working on. I'm a wife of six years and counting, a mother to a crazy toddler and one "fur baby", and a lover of hot tea, long books, cooking, and theatre.
I wanted to make something healthy and sweet. Perhaps Michael's obsession with sweet potatoes finally got to me, because I decided to make muffins out of one.
Clark said they literally taste like if you get a "sweet potato with all the fixin's."
If you want to make these even healthier, you don't have to put the sugar mix on top. Just eat them without it. I imagine they'll taste just as good, and you'll feel even less guilty for eating one (or two... or three...).
- 1.5 C Whole Wheat Flour
- 1 C all-purpose, unbleached flour
- 1.25 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/3 C buttermilk
- 1/3 C skim milk
- 1 cooked, and mashed, sweet potato (from 1 baked potato)
- 2 tsp vanilla
- 1/2 C unsweetened applesauce
- 1/3 C brown sugar
- 2 eggs
- 1/4 cup raw sugar
- 1 teaspoons ground cinnamon
- pinch of ground nutmeg
- Preheat your oven to 350. Line or spray your muffin tray. * If you're using paper liners, go ahead and spray them! These will stick if you don't.*
- In a smaller bowl, mix together the flours, baking powder, baking soda, salt, and nutmeg. Set aside.
- Whisk together the eggs, brown sugar, applesauce, buttermilk, milk, and vanilla.
- Add the sweet potato to the wet mixture and mix thoroughly with a hand mixer or kitchen aid.
- Add the flour mixture in thirds until well mixed-- but do not "over" mix it. You want it to be a little "chunky".
- Use 1/4 C to fill your muffin tins. *If you are using a large muffin tray (that only holds six) as pictured, use 1/3 to 1/2 C to fill them.*
- Mix the topping ingredients together and sprinkle on the top of the muffins (before cooking).
*I did not use anything, such as an egg white or butter, to make the topping stick and it still did a wonderful job. If it makes you feel better to do so, though, be my guest!*
- Cook for 20 to 24 minutes. Remove from pan and let them cool. *If you are making the larger muffins, start with a 35 minute minimum and then move up. I believe I ended up cooking mine for around 42 minutes or so.*
Perfect for breakfast, a snack, or to serve to guests with coffee/tea at any stage of the day! Enjoy!