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Sweet Potato Muffins

 

I made muffins, I had to. It’s Fall, the mornings are dark and there is that proverbial Fall chill in the air that makes you want to stay in bed tucked under your covers just that much longer. There are apples in abundance and pumpkins in parking lots and squash, squash everywhere coming on strong. So what gets you out of bed ? OK chocolate would but I’m not talking chocolate (at least this time or maybe this time – I say eat it if you have it cause it’s chocolate and is there ever a time not to have some chocolate? Seriously. OK, I’m getting off topic … but  hey, it’s chocolate). We’re talking something warm and slightly spicy and most amazing with that first sip of coffee…Sweet Potato Muffins, that’s right a little bit of muffin action on a early Fall morn. Sweet Potato Muffins with a sweet maple glaze are the perfect way to start your day. I used whole wheat pastry flour in these to get just a bit of a tender result but you can really use any flour. This recipe is very adaptable so have yourself some fun and experiment a bit with spices and add ins…..

Sweet Potato Muffins

2 1/2 cups whole-wheat pastry flour
1/2 cup dark brown sugar
1/4 sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice (or any combo of spice -ginger, cinnamon, etc.)
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil
1 cup mashed or pureed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk
1 cup toasted pecans
1 cup chopped dates

Heat oven to 375 degrees. Get your muffin tins ready, grease or paper.

Sift together flour, sugars, baking powder, spices, baking soda and salt. Mix in nuts and dates.

Putting it all together….Yum, sweet potato, brown sugar, pecans and dates….this is already looking good.

In a bowl, whisk butter, oil, sweet potato, egg and buttermilk. Fold wet mixture into the dry; stir until just combined.

Whisking all the wet, getting ready for the dry…

 

Now we’re talking, folding it all together…..

Bake for 20 to 25 minutes.

Maple Glaze

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
1 to 3 tablespoons water
1 tablespoons maple syrup

1. Melt butter in saucepan
2. Add sugar + vanilla
3. Add enough water to get the consistency you want
4. Stir in maple syrup

Spread glaze over warm muffins.

 

Grab your coffee or tea and your morning paper, these are ready!!

One Response to “Sweet Potato Muffins”

  1. Jennifer says:

    Yummers! I veganized these tonite and substituted pumpkin for the sweet potato and they were delicioso! Thanks sweetie pies.

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