Monday, July 13, 2009

Whole Wheat Sweet Potato Muffins

There is a little bit of science involved in baking, and I'm quite sure that my high school chemistry teacher would attest to the fact that I have no business conjuring up formulas for cookies, cakes and such. So for the most part, I'm content being a copy-cat when it comes to recipes for baked goods. The price of ingredients scares me away from creating something new because I just hate wasting money on something that doesn't turn out.

Every whipstitch though, I want to think that I'm qualified to get out the beakers and the bunsen burner, and create my own formula. Today was such a day. (I used bowls and my oven instead of the beakers and the bunsen burner, however.)

This recipe turned out even better than I had anticipated. The muffins are very moist and flavorful and the minimal use of oil and the incorporation of whole wheat flour also make them a relatively healthy breakfast or snack.

Mr. Corbin, you can kiss my periodic table. I've finally channeled my inner scientist!


Whole Wheat Sweet Potato Muffins

1 3/4 cup whole wheat pastry flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 egg
1/3 cup canola oil
1/2 cup plain yogurt
1 tsp vanilla
2/3 cup Brown Sugar Splenda (or 1 1/3 cup regular brown sugar)
1 1/2 cup pureed sweet potatoes (This was one large sweet potato which I cubed and boiled in slightly salted water for 20 minutes, then pureed in the food processor)

Preheat oven to 350 degrees. Line 12-count cupcake pan with paper liners, then spray them lightly with cooking spray.

Whisk together the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl whisk together the egg, oil, yogurt, vanilla, brown sugar and sweet potatoes.

Add the dry ingredients to the wet ingredients and stir until combined. Do not over mix. Divide batter between the 12 cupcake wells. Top with topping (recipe below) if desired. Bake for 23-25 minutes. Remove from oven and let cool in tin for 5 minutes before removing to finish cooling on cooling rack.

Topping:

1/3 cup brown sugar, packed
1/4 cup oat flour
1/2 cup all purpose flour
3 tablespoons soft butter

Combine topping ingredients until crumbly. This makes a big batch of topping. You won't need anywhere near all of it. I always keep a bag of this in my freezer, ready made.

4 comments:

stephchows said...

Take that science teachers everywhere!!!! These muffins sound like they could be my mistress too... lol. And that bread sure gets around huh!!! That hussy :D

Mags said...

LOL Steph...I think we both have some serious muffin and bread issues!

Q. said...

YUM! I love any kind of muffin where you can sneak in good-for-you stuff like carrots, zucchini or sweet potatoes. I made squash muffins once, but I think I would def like these better. Whole wheat too! Perfect.

Mags said...

Thanks for stopping by and commenting Q!