sweet potato muffins with flax meal
Yesterday I was in the mood for a Fall-like muffin. So, I came up with this sweet potato recipe. If I do say so myself, it's pretty darn good! I need to play around with reducing the amount of sugar - let me know if you get to that before I do!
And, make sure you check out these links for the super health benefits of both sweet potatoes and whole ground flax meal!
By the way, both my girls said - "sweet potato muffins?? eww!" and then proceeded to gobble them down with large smiles :) Read on for the recipe and enjoy!
Sweet Potato Muffins
1 cup all purpose flour (I use unbleached)
3/4 cup wheat flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar (I use Sugar in the Raw)
2 Tbs. whole ground flax meal (this is optional)
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
* 15 oz. sweet potato puree (from a can or mash your own)
1/6 cup applesauce
1/6 cup oil
* you could substitute the sweet potato with pumpkin or carrot puree
Pre-heat your oven to 350. This recipe is perfect for 12 regular size muffins plus 12 mini muffins.
Mix the puree, egg, applesauce, and oil. In a separate bowl mix the dry ingredients. Stir together just until moist and fill your muffin cups about 2/3 full.
Bake regular size muffins 14-16 minutes and mini muffins 10-12 minutes (OR) until tops spring back when touched. I'm guessing these will freeze well.