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Sweet Potato Muffins

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To go along with that New Year’s resolution to exercise more, how about eating more healthy fare?  I found this recipe in Runner’s World magazine.  They are the lightest, fluffiest, easiest whole-grain muffins ever.  Using the sweet potatoes adds moisture and nutients, like beta-carotene

Sweet Potato Muffins

Ingredients:

  • 2 1/2 cups whole-wheat flour (preferably pastry flour)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup melted unsalted butter
  • 1/4 cup vegetable oil
  • 1 cup pureed or mashed cooked sweet potato
  • 1 egg, beaten
  • 1/2 cup buttermilk

Directions:

Heat the oven to 375°F. Grease 12 muffin cups or add paper liners.

Combine flour, sugar, baking powder, ginger, baking soda and salt.  In another bowl, whisk butter, oil, sweet potato, egg and buttermilk.  Fold the wet mixture into the dry until just combined.  Fill the muffin cups about 3/4 full.

Bake for 20 – 25 minutes.

Banana Nut Variation

Reduce sugar to 1/2 cup.  Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter.

Pumpkin Coconut Variation

Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded coconut to the batter.

Enjoy!

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Bye for now!

Categories : Breads and Muffins

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