Sweet Potato Mini-Muffins

by Anne Bennett on October 21, 2010

The boys working on the house have been eating a lot of mini-muffins the last few days. It’s gotten to where I’m almost apologetic when I foist another version on them. So far they’ve been troopers, willingly sampling each one and volunteering their comments.

Here’s the one that met with the most favor. It hails from a new cookbook by New York Times food writer, Mark Bittman, “The Food Matters Cookbook.”  Bittman’s book features recipes that are good both for you and the planet. Most of them are based on vegetables, fruits and whole grains.

I first made these muffins exactly as written, with the exception that I made mini-muffins instead of the standard size. We all found them to be not quite sweet enough. So much for Bittman’s honorable attempt to get us to eat  less sugar.

I bumped up the sugar and they were still not sweet enough. Wow. This signals a serious collective sweet tooth. Finally I used packed brown sugar instead of white, and that did it. Sweet enough, light, delicious.

You hard-core health enthusiasts can go with the original amount of sugar, but I’m sticking with this recipe. I’ve provided Bittman’s amounts in parenthesis. Use your own judgment, but bear in mind that five hard working guys signed off on my version. Need I say more?

I like to make mini-muffins and freeze them. Then I can stick two in a zip-lock bag as I head out the door and have a great snack for later on with coffee or tea.

2 1/2 cups whole wheat flour, preferably pastry flour (which is what I used)
1 cup packed brown sugar (Bittman: 3/4 cup white sugar)
2 t. baking powder
1 t. ground ginger (use cinnamon or pumpkin pie spice if you prefer)
1/4 t. baking soda
1/2 t. salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 cup pureed or mashed sweet potato (I used canned and drained)
1 egg, beaten
1/2 cup low-fat buttermilk

Heat oven to 375 degrees. Grease two mini-muffin pans. In a large bowl, mix together flour, brown sugar, baking powder, ginger, soda and salt. In another bowl, whisk together the butter, oil, sweet potato, egg and buttermilk. Fold the wet mixture into the dry mixture and mix just until combined.

Fill muffin cups at least 3/4 full. I used a #40 ice-cream scoop, which holds a generous tablespoon of dough. Bake mini-muffins about 11 to 12 minutes, until lightly browned. Serve warm.

Makes 36 mini-muffins.

2 poodles

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