Whole Wheat Sweet Potato Muffins |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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In the quest for healthy breakfast muffins that my fast food loving husband will eat, I adapted this recipe and really liked it. The muffins are really moist, not too sweet, and have the added benefit of whole wheat and fresh sweet potato. Update: I made this with shredded carrots, substituted apple sauce for the oil, and added dried fruit bits and it worked equally as well. Update 2: topped these with a combo of pecans, raw sugar, and dark chocolate... yummy! Ingredients:
1/2 cup brown sugar |
1/2 cup splenda sugar blend for baking |
1/4 cup non-fat vanilla yogurt |
1/4 cup canola oil |
1 teaspoon vanilla extract |
2 eggs |
1/4 cup orange juice |
1 cup all-purpose flour |
1 cup whole wheat bread flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon salt |
4 cups shredded raw sweet potatoes |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350.
2. Put papers in large muffin pan for 12 muffins.
3. Whisk together 1st seven ingredients in a bowl.
4. Mix together the flours, baking powder, spices, salt, and sweet potatoes in a large bowl.
5. Stir in the wet ingredients, gently mixing until the flour is absorbed. This will be a very thick batter.
6. Drop the batter into the muffin papers using a cookie scoop. They should be full. Sprinkle tops with chopped pecans.
7. Bake the muffins for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes.
9. Remove muffins and cool on rack.
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