Thursday, September 28, 2017
Makes 1 dozen muffins
Recipe from theschmidtywife.com
Husband-Tested in Alice’s Kitchen
Make a couple of batches of these tasty Sweet Potato Oatmeal Muffins. Freeze some for later and pack some now in lunch boxes for your family. While cooking up the sweet potato for this recipe, go ahead and add another sweet potato to the pot so that you can make Sweet Potato Bread.
**1 cup mashed sweet potato, room temperature (about 1 large sweet potato)
2 large eggs
1 cup milk
¼ pure maple syrup
1/3 cup coconut oil, melted
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 ½ cups old fashioned oats
1 ½ cups whole-wheat flour
3.5 ounces dark chocolate (I used a scant ½ cup of bittersweet chocolate chips.)
Preheat the oven to 350F. Line a muffin tin with baking cups and mist them with cooking spray. In a large bowl, mix together the wet ingredients: mashed potatoes, eggs, milk, maple syrup, and coconut oil. In another bowl, mix together the dry ingredients: baking powder, salt, cinnamon, oats and whole wheat flour. Slowly mix the dry ingredients into the wet ingredients. Chop the chocolate into chip size pieces (or use chocolate chips) and stir into the muffin batter. Scoop the batter into the muffin tin, filling the batter to the top of each muffin cup. Bake 18-20 minutes or until a toothpick comes clean out of the center. Transfer to a wire rack to cool. Store in the freezer or in an airtight container.
**Notes: Peel sweet potato and then cut into 4 large chunks. Place in a saucepan and cover with water and just a sprinkle of salt. Bring the water to a boil and then lower the heat. Simmer until fork-tender. Drain and then mash with a potato masher. I would say that one large sweet potato would make 1 cup mashed. I peeled and boiled three sweet potatoes, measured what I needed for this recipe and then used the rest for a nice side dish for supper.