Sweet potatoes are still in season, and these delicately spiced muffins showcase them beautifully!
Sweet Potato Muffins
1¾ cups whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3/4 cup turbinado sugar
1/3 cup maple syrup
1/3 cup canola or safflower oil
2 large eggs
1 cup mashed sweet potato* (approximately 2-3 medium sweet potatoes)
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
½ cup roughly chopped walnuts (optional)
zest of one orange (optional)
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, whisk together the dry ingredients: whole-grain pastry flour, turbinado sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk the wet ingredients: oil, eggs, buttermilk, maple syrup and vanilla until they are mixed together. Add and whisk in the mashed sweet potato and orange zest if using. Combine the wet ingredients into the dry and mix gently, fold in walnuts if using.
Pour the batter into the prepared muffin pan. Gently tap the pan on a flat surface a few times to remove any air bubbles. Bake for 18-20 minutes or until a wooden toothpick inserted in the center of one of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Enjoy!
Note: The best and most flavorful way to bring out the natural sugars of a sweet potato is to wrap each one in foil and roast in a 400 degree oven for approximately 45-50 minutes. A 24 mini muffin tin can also be used, bake for approximately 8-11 minutes and serve the mini-muffins with soup instead of dinner rolls.
*Recipe courtesy of Gilda Mulero of Naturally Tasty.*