Sunday, April 19, 2009

Sweet Potato Muffins

I love making muffins, and I love having them on hand for quick breakfasts on the go. Most muffins freeze really well, so that you can grab a few out the night before to thaw, or grab them the morning of, and warm them in the microwave for a few seconds.

These are called Sweet Potato muffins but are made with yams. Sweet potatoes and yams are two different tubers, although most people think they are the same.

Yams are packed full of good stuff like Vitamin C, dietary fiber, Vitamin B6, potassium, and manganese. For this recipe, you could probably use canned yams and mash them up. I had regular ones, so I peeled, chopped, and boiled them and then mashed them.

Once you've got the potatoes going, this recipe comes together quickly. First, combine the dry ingredients in large mixing bowl. Then, add the yogurt, eggs, and oil. Mix on medium speed just until combined. Add the mashed potatoes and stir until combined.

Line two 12-cup muffin tins with papers. Whoever thought of inventing muffin papers is a genius in my book. There are few kitchen tasks I detest more than trying to clean out muffin tins after muffins have been baked directly in them...

Fill muffin cups about 3/4 full.

Bake, then cool on wire racks.

I like to make muffins that are lower in fat using ingredients like applesauce and yogurt. Sometimes, these stick to the muffin papers a little because of the low fat content. Today's tip: if this happens, put muffins in a tupperware type container overnight, covered tightly. The moisture that gets trapped inside the container will be enough to loosen up the muffins from the papers.

Sweet Potato Muffins

3 cups flour
2 cups brown sugar
2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
4 eggs
1/3 cup vegetable oil
1 6 oz. carton plain yogurt
2 cups mashed yams

Combine all the dry ingredients in a large mixing bowl. Add the eggs, oil and yogurt and mix until just combined. Stir in the mashed yams. Line two 12-cup muffin pans with papers. Fill cups 3/4 full. Bake at 350 for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack. Makes 2 dozen.

1 comment:

  1. I wonder if I could make these for Sammy with rice flour and soy yogurt or applesauce instead of the yogurt. I'll let you know if I try them.


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