Sweet Potato and Graham muffins
If you’ve been reading this blog longer than five minutes you have probably surmised that I am obsessed with two things: Hermes Booties and Bradley Cooper. Wait. Wrong blog. I mean: kale and sweet potato. From cookies to French toast, I ram sweet potatoes in everything. So, big surprise! I put them in muffins.
With Scarlett in afternoon class, we have our mornings to kill with fun projects like painting Christmas crafts (that’s our latest), puzzles and baking. On a recent day, we decided some muffins would make a good snack for her and her friends after their music class. So we got down to work on a batch of big and mini muffins.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 cup graham cracker crumbs, divided
- 1/2 cup of sugar
- 6 ounces of plain nonfat yogurt
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1 sweet potato, peeled and grated
- 3 tablespoons of butter, at room temperature
Method
Preheat oven to 375
Place cupcake papers in muffin tin and set aside
In a large bowl, whisk flour 3/4 crumbs, baking powder, baking soda, sugar and salt.
Pour in sweet potato and mix until coated.
In another large bowl, whisk together butter and yogurt.
Add eggs, one at a time, be sure to whisk well after each addition.
Add maple syrup.
Mix in the sweet potato ingredients and fold together until combined.
Spoon batter into muffin papers.
Sprinkle with remaining crumbs.
Bake for about 25 minutes or until a toothpick placed in the center of one is removed clean.
For mini muffins, cut the baking time to 10 to 12 minutes.
Scarlett and I motored through this recipe. She’s at the stage where she doesn’t stop talking. Ever. So she regaled me with stories from school, about her dreams at night, what the cat does when we’re not looking and the foods she liked when she was a baby. (Like she remembers.) The whole baking experience went by so quickly, I forgot to take pictures. Sorry. You know you wish I got the shot of when Scarlett started the blender full of graham cracker without the cap on. It was so fun to clean the kitchen and find crackers in our hair. Um, not really.
However, the muffins were a hit with Scarlett’s girlfriends after music class. I have to say, even the moms liked them. We ate them as round one of breakfast the following morning and had the last few for snacks.
I can’t wait for my next sweet potato project…..I’m thinking pancakes.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
2 Comments
Erin
October 29, 23:33This recipe looks really interesting. Have you experimented with non-dairy yoghurts in similar recipes and do you have any recommendations for alternatives? One of my daughters has a dairy allergy, so I can’t bake with milk or yoghurt.
Bakingwithkids
February 07, 19:34These came out great, but they taste exactly like cornbread.