Gardening Resources
Sweet Potato Muffins
From the 12 Best Food Cookbook By Dana Jacobi
Spicy and moist, these muffins are almost creamy in the center.
1 cup unbleached all-purpose flour (or wheat flour for a healthier spin) |
1 tsp baking powder |
| 1/4 tsp baking soda | 1 tsp ground cinnamon |
½ tsp ground ginger |
½ tsp salt |
| ¼ cup light olive oil or canola oil | 1/3 cup brown sugar |
| 1 large egg | 1/3 cup low-fat yogurt |
| 1 tsp vanilla extract | ¾ cup shredded carrot |
½ cup mashed roasted Beauregard, Garnet, or Jewel yams |
2 Tbls sesame seeds |
1 Tbls pumpkin seeds |
DIRECTIONS
Preheat oven to 375 degrees.
- Place paper liners in the cups of a 6 cup muffin pan. Double the recipe for a 12 cup muffin pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt.
- In another bowl, combine to oil, sugar, and egg. Mix in the yogurt and vanilla. Stir in the carrot and sweet potato.
- Add the wet ingredients to the bowl of dry ingredients, and mix just until blended.
- Spoon the batter into the muffin cups, filling them to the top.
- Sprinkle 1 tsp sesame seeds and a few pumpkins seeds over the top of each muffin.
- Bake 22 to 27 minutes, until the muffins are lightly colored and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then unmold, and cool completely on a wire rack.
Makes 6 muffins. Per muffin: 264 calories, 12 g fat, 2 g saturated fat, 5 g protein, 35 g carbohydrates, 2 g fiber.
Food Fact: The fiber in the carrot and seeds slow down the body’s absorption of the sugar, helping to keep blood sugar levels from spiking.
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