Monday, February 28, 2011

Easy Peasy Sweet Potato Muffins

Muffins on Mondays make me really happy. 
Almost as much as an icy cold beer (in a freeze-your-fingers-cold glass) on a sweltering afternoon. 
Or a creamy affogato and a new Gourmet Traveller on a sunny Sunday morning. 
Or a tangy, fresh mango lassi after a tough Bikram class. 
Or a wedge of good, organic chocolate ... just about anytime ...


And even better? When my little start-of-the-week treat is good for me, too. When I can pack it in Nelle's lunchbox for kindy. (Ah, what a good mummy I am ... ) When I can slip one into my bag to take to work.

Oh yes, yummy and multifunctional.

***********
Easy Peasy Sweet Potato Muffins
makes ~12

The time
10 min prep + 15-20 min baking  + 10 min cooling

The ingredients
2 free-range eggs, preferably organic
1/2 c olive oil (light or extra virgin are fine)
1 tsp vanilla
1 c rapadura sugar*
3 c grated (raw) sweet potato**
1 c ground cashews or almonds
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 3/4 c wholemeal (or wholewheat) flour

NOTE: Rosie in the comments (below) substituted gluten-free flour for wholemeal, with excellent results - feel free to do so, too, if you're GF

*Or substitute brown sugar

**My favourite part of this recipe is that it uses grated sweet potato - as in, all the nutritional benefit with zero advance planning. But saying that, I have also successfully used leftover sweet potato puree - substitute 2c of puree

The process
1. Preheat the oven to 160C, and line muffin tins with papers (or oil them)

2. In a large bowl, mix together the eggs, oil and vanilla. Then add the sugar and mix until thoroughly combined. Add the sweet potato and cashews and mix again.

3. Add the baking powder, cinnamon, salt and flour and mix to combine.

NOTE: I do all my muffin mixing by hand ... that way I keep better control over the mixed-ness. You don't want to over-mix batters like this or they'll be a little flat upon baking. So just combine everything to the point that ingredients are blended nicely and you don't have flour sticking to the side of the bowl.

4. Spoon the batter into the muffin papers - so that each is about 2/3 full. Put the muffin tins into the oven for about 15-20 min, or until the tops of the muffins are golden and ever-so-slightly crispy - and when a skewer inserted into the centre of the muffin comes out clean.

5. Let the muffins cool for about 10 minutes before de-papering them and slathering them with fresh, organic butter. 


And ... have a lovely week!
Amanda xx

16 comments:

Erika said... [Reply to comment]

Usually I'm not a sweet potato fan, but those muffins sound delicious! And one of the healthiest muffin recipes I've seen. Maybe I'll try them with coconut oil!
I like that you don't have to pre-cook the potatoes :)

Jennifer (Delicieux) said... [Reply to comment]

I love sweet potatoes but have never had a sweet potato muffin. These look delicious though, so I might have to change that!

I love your collection of saucers, they are beautiful.

Amanda @ Easy Peasy Organic said... [Reply to comment]

@Erika Coconut oil ... what a good idea!

Amanda @ Easy Peasy Organic said... [Reply to comment]

@Jennifer (Delicieux) Thanks, Jennifer! My set is (what remains of) a tea set from my mother in law. It belonged to my husband's grandmother! Oh, how I love hand-me-down china :)

Rosie Kourian said... [Reply to comment]

Made these yesterday but using gluten-free flour and applesauce instead of eggs. Turned out beautifully! Thank you for the great recipe! :) Best wishes!

cailen ascher said... [Reply to comment]

mmm...these look delicious! i've had sweet potato biscuits, but never muffins. they look so yummy!

great blog - i'm your newest follower!
happy weekend,
cailen

Amanda @ Easy Peasy Organic said... [Reply to comment]

@Rosie Kourian Great idea Rosie! Glad you enjoyed them :)

Amanda @ Easy Peasy Organic said... [Reply to comment]

@cailen ascher Thanks Callen - happy weekend to you, too!

Ann Marie said... [Reply to comment]

These look delicious! Wish I could make them this second, but I'll have to wait until tomorrow when I can grab the ingredients from the grocer.

Anonymous said... [Reply to comment]

i dont understand the measurment for flour..is it in cups?
I really want to make these but I don't understnad the flour?

Anonymous said... [Reply to comment]

Yes, C is for Cups

I just made those... Very nice! Just wonder if it will ruin the muffins if I reduced the amount of sugar a bit.. Like to 3/4 of a cup?

Stephanie Newton said... [Reply to comment]

I just made these muffins and ate the first one while it was still too hot to eat. They are delicious! I made them thinking I would freeze them for my kids' breakfast. I'm not sure they'll last that long!

Thanks so much for sharing good healthy recipes!

Kori Pressnell said... [Reply to comment]

These were absolutely wonderful! Especially with butter. I've never had sweet potato before (picky eater), but my husband wanted snacks for work and he was surprised when I mentioned these muffins. They turned out great and I did the brown sugar version. Thanks for sharing :)

PS. I'm slowly cooking my way through your recipes to try and change my tastebuds to like veggies, etc. I'm doing good thus far!

Amanda @ Easy Peasy Organic said... [Reply to comment]

@Kori Pressnell Yay! :)

Hannah said... [Reply to comment]

These would be perfect for snacking on mid-morning at work! Love the grated sweet potato idea.

Amanda @ Easy Peasy Organic said... [Reply to comment]

Hi Hannah, I love the gratedness of it, too! Taking the extra steps of cooking/mashing out makes it much more likely I'll get the sweet potato in there in the first place :) xx

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Thanks for commenting! Amandaxx

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