It may seem odd to be making a recipe with sweet potatoes in spring. But, two things: one, sweet potatoes are one of my favorite vegetables, and two, these don’t really taste like sweet potato, at all. In these whole wheat muffins, what the sweet potato really does is just add an incredible amount of moisture, which is incredibly essential in a whole-wheat muffin. Now, the truth is I actually wanted these to taste like sweet potato! So while this recipe didn’t really turn out to be what I was looking for, it was still really delicious and a big hit with my family, so I definitely wanted to share it. However, I’m still on a mission to find a good muffin that’s sweet potato pie-esque…not too sweet, but unmistakably sweet potato. I’m not giving up, but in the meantime try this recipe if you’re looking for a healthy and tasty whole-wheat muffin option!
Whole Wheat Sweet Potato Muffins
adapted from Mark Bittman
1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour (note: you can go fully whole-wheat if you so choose!)
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup of melted butter (1 stick=1/2 cup)
1 cup pureed or mashed cooked sweet potato
1/2 cup milk
1 teaspoon pure vanilla extract
Pre-heat oven to 375 degrees F. Add paper liners to a 12 cup muffin tin. Combine flour, sugar, baking powder, baking soda, nutmeg, and salt in a bowl. In another bowl, whisk together butter, sweet potato, egg, milk, and vanilla extract. Fold wet ingredients into the dry and stir until just combined. Fill muffin cups (leaving some room for rising) and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean and crumb-less.
Usually whole-wheat muffins are kind of dense and heavy, but these were light, soft, and moist with really great flavor. Actually can’t wait to make them again!