Whole-Grain Sweet Potato Muffins

Maybe it was just the “three clever sister” household, but when we were growing up, sweet potatoes were none too visible–they made an appearance at Thanksgiving, and we loved the fact that you could eat something with marshmallows and not call it dessert.  But, like a roast turkey, it was another year until we saw them again.

Now sweet potatoes (which by the way, in the US are probably the same things as yams) have risen to prominence as a “superfood”  along with other rediscovered vegetables such as butternut squash and even chard and kale (the latter two I don’t think I had even seen until 5 years ago).  Sweet potatoes, perhaps are the best of this virtuous bunch, as they are easy to peel (butternut squash, ahem) and you can almost forget they are good for you (kale chips are a good try but not my cup of tea).  And they are pretty much unavoidable in baby food these days! 

Here, sweet potatoes come to the rescue for those of you who don’t go for the whole “whole-wheat thing.”  These are subtly sweet and warmly spiced.  Delicious.  And light–no hockey pucks in sight!

These are homey and comforting, a perfect antidote to the excessively wintry weather we’ve been having here. 

Certain of the sisters like the batter as well as the finished product.

 Whole-Grain Sweet Potato Muffins

  • 2 1/2c whole wheat flour
  • 3/4c sugar or brown sugar (see note)
  • 2t baking powder
  • 1/4 t baking soda
  • 1T cinnamon
  • 1/2t nutmeg (freshly ground if possible)
  • 1/4t allspice
  • 1/4t salt (preferably kosher)
  • 1/4 c melted butter
  • 1/4c vegetable oil
  • 1c mashed sweet potato
  • 1 egg
  • 1/2c yogurt, buttermilk, or milk soured with 1t white vinegar

Heat 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 into the dry mixture until just combined.

Fill 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.  (Thanks for the tip, Kim Boyce, who along with Mark Bittman was my inspiration for this recipe!)

Notes  (updated 02/16):  This batter is thick.  You may have to add more liquid, depending on whether you use buttermilk, vinegared milk, or yogurt.  (Thanks to the commenters for reminding me to mention this!)  If you have brown sugar that is not too lumpy, you can use it instead of white sugar (in fact, I find it preferable).  A few little lumps melt nicely into the muffin and are little sweet bursts to enjoy.

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16 thoughts on “Whole-Grain Sweet Potato Muffins

  1. These look amazing! I am making them tomorrow.
    thanks!!

    If anyone else wants to print this recipe DO NOT click on the Print link because you will print 15 pages of stuff 😦
    Better to copy/paste and print as a document etc.

    • Thanks Barb! I wonder if there is a widget on wordpress to make posts “printer friendly”–I have had that problem on the web too! I just got a book on wordpress from the library so maybe I will become more of a pro 😉

  2. Well, I just made these muffins. I’m not sure what I did wrong but there wasn’t enough liquid ingredients to even moisten all of the dry ingredients. I have read and re-read the recipe but can’t figure out what I did wrong. I ended up putting another egg and about 1/2 C of orange juice in it to get enough moisture. It was more like cookie dough than muffin batter. They are in the oven now. I’ll come back and let you know how they taste.

    • I’m sorry about that! I meant to add that you might have to add extra liquid, and will make that amendment now. It definitely is a thick batter. Did you use buttermilk, yogurt, or just milk with vinegar? I think that could make a difference.

  3. Sara, I am a wordpress dummy! I used to have a wordpress blog and I never did become proficient at it. You are miles ahead of me 🙂

  4. Hi Sara,
    I used yogurt. They are out of the oven and they are really really dense, LOL. I’m sure it was because I had to mix them longer than you should ever mix muffins and by adding additional liquid to the already mixed batter. They look pretty, though 🙂

    • I hope you still enjoyed them. They are definitely substantial, probably thanks to the sweet potatoes and all that fiber, but found them to rise nicely and still be soft. I’ve made them several times and had good luck, so I hope they worked out for you. Thanks for your comments!

  5. I made these and they turned out great – my 1 year-old loves them! I didn’t have whole wheat flour so I just used regular flour. I used yogurt, but did add a little milk to the dough since it was so difficult to stir. They were moist when I pulled them out of the oven. Thanks for the recipe!

  6. Pingback: The Best Sweet Potato Recipe: Sweet Potato Muffins with Walnut Streusel

  7. Pingback: Super Moist Sweet Potato BreadThree Clever Sisters

  8. Pingback: Recipe: Whole Wheat Sweet Potato Quick Bread | Wherever I am, you are there also

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