Updated: Feb 3
I don't know about you, but in our house we have been doing a lot of baking while we practice our social distancing and stay at home. Whether it's quick bread, muffins, cookies, fruit crumbles, I find all homemade baked goods, especially my family comforting. It must be the smell that wafts through the house, or the warmth when you savor it right from the oven.
The advantage to making muffins and quick breads at home is that you can pack them with nutrient dense ingredients, like sweet potatoes! Sweet potatoes are loaded with beta carotene a powerful anti-oxidant that is excellent for our eyes. Sweet potatoes are also loaded with fiber to aid our digestive tract.
The other advantage to home baked goods, you can control the amount of sugar that goes into them. Many store bought baked goods are loaded with sugar and are high in fat to support a longer shelf life but that also means after eating them our bodies will crash and burn and be hungry an hour later.
Ever since my kids were babies they have always loved sweet potatoes. I stumbled across a sweet potato quick bread recipe years ago, since then I adapted it to make it more nutrient dense by adding whole wheat flour, decreasing the amount of sugar and amping up the sweet potato volume. You can make this as a quick bread or in a muffin tin. If we are having sweet potatoes with dinner I usually make 1-2 extra depending on the size to make these muffins.
Sweet Potato Muffin Recipe:
Yields: 12 muffins or 1 Loaf
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 C sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C mashed sweet potato
1/2 C canola oil
1/3 C water
1. Preheat oven to 350' F
2. Combine the first seven ingredients in a bowl and whisk together.
3. In a small bowl combine the eggs, sweet potato, oil and water.
4. Combine the wet ingredients with the dry ingredients.
5. Transfer to a muffin tin lined with wrappers or you can also grease a 9 X 5 loaf pan.
If using a muffin tin bake for 15 mins or until a toothpick inserted comes out clean.
If using the loaf pan bake for 45-55 mins depending on your oven.