Now that Thanksgiving is officially over, we're looking ahead at the loooooooong winter months we have coming up. Yes, it's cold. No, there won't be any decent-tasting tomatoes for months. But there is a silver lining: Winter produce! This week we'll be turning our attentions to the bounty of a new season. Today, we're kicking off winter produce week with this delicious sweet potato muffin. Reminiscent of sweet potato pie, minus a hefty load of fat and calories, this breakfast will make you happy on a chilly November morning. Keep reading for a recipe and a smart muffin-baking tip.
Preheating the oven at a higher temperature, then lowering the heat when the muffins go in, gives the batter an initial blast of hot air that helps form that beautiful domed top.
Spiced Sweet Potato Muffins
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
1 cup mashed cooked sweet potato
3/4 cup buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
2 teaspoon vanilla extract
1. Preheat oven to 400°. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
2. Whisk together flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt. In a large bowl, whisk together sweet potato, buttermilk, eggs, oil, and vanilla. Add flour mixture and fold until just combined.
3. Divide batter evenly among cups. Reduce heat to 375°. Bake until a toothpick inserted in center of a muffin comes out clean, 16 to 18 minutes. Let cool completely on a wire rack. (Store in an airtight container at room temperature, up to 3 days.)
Per muffin: 168 cal; 5 g fat (1 g sat fat); 4 g protein; 28 g carb; 1 g fiber
Photo by Bryan Gardner.