I made way too many whipped sweet potatoes yesterday for Mr. How Sweet’s belated birthday dinner and knew I had to come up with some way to use them up.
Obviously it needed to be a sweet treat.
And I figured that Mr. How Sweet would think that sweet potato muffins resembled pumpkin muffins and wouldn’t want to touch them. So I didn’t even tell him about these muffins.
I think he would have loved them too.
This was my first time using sweet potatoes in a baked good and I can’t even describe how thrilled I am with how these muffins turned out. They are so moist and fluffy, and that is with using all whole wheat flour.
They are basically autumn in a cup.
And since baked goods are never sweet enough for me, I whipped up a ginger glaze and topped it with some of the candied ginger that I bought on Saturday.
This was an excellent idea. Or maybe not, since I ended up stuffing my face with 3 muffins in 60 seconds.
If you are one of those people that likes their baked goods more savory than sweet, then just skip the glaze and go for the muffins in their naked state.
And more importantly, if you don’t love sweet things, why are you reading this website?
Just kidding. I love you. Please don’t leave me. I’ll share my muffins if you stay.
Whole Wheat Sweet Potato Muffins
makes 12 muffins
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/3 cup brown sugar, loosely packed
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup mashed sweet potatoes or sweet potato puree
1/2 cup milk
Preheat oven to 350.
Combine flour, salt, baking powder, cinnamon and nutmeg in a bowl. Add sugar, milk and egg. Stir in sweet potato. Combine until smooth.
Fill muffin tins about 3/4 of the way full. Bake for 18-20 minutes.
2 tablespoons water
3/4 cup powdered sugar
pinch of ginger
candied ginger for ganish
Mix water, sugar and ginger together, adding more sugar or water depending on desired consistency. Drizzle over muffins and top with candied ginger.
Now go make these muffins to perk up your Monday!