by sarabclever
View
my 13 recipes »
Photo by sarabclever
aargersi's Testing Notes:
Expand Collapsesarabclever's Notes:
Expand2.5 cups whole wheat or whole wheat pastry flour Ask a question about this ingredient
3/4 cups sugar or brown sugar Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
1 tablespoon cinnamon Ask a question about this ingredient
1/2 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon allspice Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 cup melted butter Ask a question about this ingredient
1/4 cup vegetable oil Ask a question about this ingredient
1 cup mashed sweet potato (roasted) Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/2 cup yogurt, buttermilk, or milk soured with one teaspoon white vinegar or lemon juice Ask a question about this ingredient
Note: If you haven't roasted your sweet potato already, pierce all over with a fork and roast for 45 minutes to an hour at 400F until a knife slides through without resistance. Allow to cool.
Ask a question about this stepPreheat (or reduce, if you followed step one) the oven to 375. Grease or line with paper liners 12 muffin cups. Mix the dry ingredients in a large bowl. In another bowl mix together the remaining ingredients, and fold these wet ingredients into the dry mixture until just combined. This batter is thick. You may have to add more liquid, depending on whether you use buttermilk, vinegared milk, or yogurt.
Ask a question about this stepFill the muffin cups approximately 3/4 full and bake for 20-25 minutes. Allow to cool for five minutes, then twist the muffins out and set on their side over the wells in the muffin pan (as shown above). This will allow the muffins to cool without getting gummy and damp.
Ask a question about this stepThey are SO GOOD! Thank you for sharing yours with us--we devoured them!
I made these recently and they are wonderful! Using what I had in the kitchen, I substituted canned pumpkin for the sweet potatoes and sprinkled a little Turbanido sugar on top before baking. Finally -- a moist and light whole wheat muffin! Thanks for a delicious recipe!
Hurah, great. I love your and @Grandma Kathy's idea to sprinkle on turbinado sugar.
I'm so pleased you made these and liked these, and that you took the time to let me know! I understand about kids wanting more sugar--just today I had a savory parsnip muffin handed back to me with the comment "this is not for eating" from my three year old. (I will note all the adults who tried them like them, so we'll throw my son's opinion out).
Made these for the first time today. My husband loves them. Very aromatic, simple to make and about as healthy as possible. His high compliment? "Not too sweet!" Promised some to my grandkids for breakfast tomorrow. They may have appreciated more sugar so next time I will sprinkle a little turibano on top before baking.
I made these a few days ago as a way to use up some leftover roasted sweet potatoes and was thrilled with the results! The kitchen smelled so fantastic as they baked that I couldn't help myself--I ate two piping hot muffins with cold butter straight out of the oven and saved the remaining 10 for brunch the next day.