Moist Sweet Potato-Spice Muffins
The convenience of this muffin is that it does not require cooked sweet potato. Please don’t get me wrong, mashed cooked sweet potato puree adds a wonderful moisture and flavor to baked goods and I totally love them. That said, it also involves planning ahead (up to several hours or a day). So, this recipe comes handy on such occasions or all for that matter, because this is so wonderfully moist and delicious and the recipe couldn’t be any simpler –
Combine all dry ingredients in a bowl.
Combine all wet ingredients in another bowl.
Stir dry into wet, stir in grated sweet potatoes and chopped walnuts.
Transfer to pan, sprinkle additional walnuts on top and bake, voila! So simple.
My obvious preference was to use all whole wheat flour ( its all about sneaky nutrition, right?) but after couple of tries I settled with this ratio. This yielded a much tender and super soft muffin. Tenderness for the win!!!
Can you all see this soft, fluffy texture? And the taste is A-M-A-Z-I-N-G
Notes-
-Peel the skin off a medium sweet potato and grate on the coarse side of your box grater. Measure 2 cups for the recipe
– Try to use only freshly grated Nutmeg, it makes a huge difference when compared to the pre ground ones. Buy whole nutmegs and grate some with a microplane or the finest grater you have on hand.
Ingredients:
Preparation:
Combine all dry ingredients in a bowl.
Combine all wet ingredients in another bowl.
Stir dry into wet, stir in grated sweet potatoes and chopped walnuts.
Transfer to pan, sprinkle additional walnuts on top and bake, voila! So simple.
My obvious preference was to use all whole wheat flour ( its all about sneaky nutrition, right?) but after couple of tries I settled with this ratio. This yielded a much tender and super soft muffin. Tenderness for the win!!!
Can you all see this soft, fluffy texture? And the taste is A-M-A-Z-I-N-G
Notes-
-Peel the skin off a medium sweet potato and grate on the coarse side of your box grater. Measure 2 cups for the recipe
– Try to use only freshly grated Nutmeg, it makes a huge difference when compared to the pre ground ones. Buy whole nutmegs and grate some with a microplane or the finest grater you have on hand.
Ingredients:
- 3/4 cup whole wheat flour
- 1/4 cup + 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg, freshly grated
- 2 large eggs, beaten lightly
- 1/2 cup golden brown sugar, packed
- 1/2 cup greek yogurt
- 1/2 cup vegetable or canola oil
- 2 cups coarsely grated sweet potato, refer notes
- 1/2 cup walnuts, chop coarsely
Preparation:
- Preheat oven to 350 degrees F. Line a standard muffin pan with 11 paper liners and set aside.
- In a small bowl, whisk together first 8 ingredients (flour through nutmeg) and set aside.
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