Makes 1 dozen muffins (12-18 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.
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**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.
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