Thursday, October 7, 2010

Coach's Sweet Potato Muffins (Treats For Co-Irkers)

I'm going to confess to you right here and now that I hate going to the grocery store. It's not that I hate grocery shopping (although it's not on my list of favorite things to do,) it's that I hate the whole "process" of getting ready to go to the grocery store. By the time I shower, do my hair and makeup, and pick out the outfit that will make my rear end look like the smallest watermelons in the produce section, I've used up half a day! It's just so much easier to toss my hubby his ball cap and hand him the list. He can be to the store and back before I even have my teeth brushed. However, when he's not here, I'm forced to either do the "process" or make do with what I have on hand. Such is the case with today's treats for the co-irkers.

You see, I was planning on taking the carrot cake recipe from the Coach's Oats blog and turning it into muffins, but when I went to gather the carrots from the fridge, there were none. Evidently the dust bunnies from UNDER the fridge had somehow gotten INTO the fridge and eaten my stash. What I did find though, was some sweet potato puree and I decided to work with that. Mags, thy middle name is Flexibility.

Coach's Sweet Potato Muffins (adapted from the Coach's Oats Blog) makes 24 muffins

2 3/4 cup whole wheat pastry flour
1 cup Coach's Oats (or regular old-fashioned oats)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1 TBSP baking soda
1 TBSP baking powder
1 1/2 tsp salt
3 cups sweet potato puree
1 cup reduced-fat sour cream
1/2 cup canola oil
4 large eggs, lightly beaten
1 cup Splenda (or regular sugar)
1/2 cup Brown Sugar Splenda (or 1 cup regular light brown sugar)

Preheat oven to 350 degrees. Line 2-12 count muffin tins with muffin papers. Spray papers lightly with cooking spray.

In large mixing bowl, whisk together the flour, oats, cinnamon, ginger, allspice, baking soda, baking powder and salt.

In another large bowl, whisk together the remaining ingredients. Add the wet ingredients to the dry ingredients and stir to incorporate. Do not overmix. Distribute batter evenly among the 24 muffin cups. Bake for 23-25 minutes. Remove from oven and cool completely on cooling rack before frosting.

Cream cheese frosting:

8 oz. reduced-fat cream cheese, room temperature
4 TBSP unsalted butter, room temperature
4 cups powdered sugar
1 tsp vanilla

Using a mixer, cream together the cream cheese and butter. Gradually add the powdered sugar and beat until smooth. Add vanilla and beat until incorporated.


Hanaâ said...

These look awesome, Mags. Reminds me of a weeks back when I adapted a pumpkin muffin recipe into a banan muffin recipe :o) Quick question: how did you measure the flour for this recipe? Dip-and-sweep? Thanks much!

Mags said...

Hanaa: I spoon the flour into a measuring cup and level with a knife. Hope that helps!

Nanan said...

Those look lovely! - You actually put on make-up for grocery shopping? - well, I don't put on make-up for anything anymore - now the 80s were a different story - can you say purple mascara? (lipstick only highlights the fact that I have no upper left lip - ha!) Isn't it amazing what you can produce when you really don't want to go shopping?

Barbara said...

I'm with you Mags; the grocery store is not my favorite place to be. I ALWAYS run into everyone there, so try to look presentable.
Off and on I go to Whole Foods...I never see anyone I know there because it's not quite as convenient a location. :)

Your muffins look delish!

Kat said...

I love the way you write with such a good sense of humor. The cupcakes look delicious.

June said...

OK - that's IT. I'm making these today! Sweet potato's are so much better than carrots any day! Love the "rear end ...smallest watermellons" line. You should be writing sit coms.

Coach's Oats said...

Maggie! Those look AMAZING.... I can't wait to try those. The family may be getting Sweet Potato Muffins for Thanksgiving :)

Jenna said...

I just found your blog through a comment you left. I definitely will try this recipe. Love love sweet potatoes. I'm a transplanted Hoosier in Ohio (we're opposites). And it won't be long until I'll be joining you on the other side of fifty. Great blog. Congrats.

bigFATcook said...

Hey! Like the muffins. Also I Think you don't have to worry about how you look when you go to the grocery store. Does it really matter that much? :))

Greets from BFC

Jane said...

Mags, you are too hilarious! I can relate to every darn word you said! ;) I feel exactly the same way you do about the whole grocery store experience. Ugh. Double ugh. Thanks for describing that ordeal so eloquently! :)

Magic of Spice said...

You have some seriously hungry dust bunnies :) These are wonderful looking muffins :)

Co Irker said...

I have been known to throw on a ball cap and run to the store. I'm probably one of the people you cringe at and think, "Did she not look in the mirror before she went outside today?" The answer is yes but I just had to get mace or cream of tar tar or something else that I simply don't usually have on hand. I know, it's disgraceful.

What's not cringe worthy or disgraceful though were these muffins. They were moist, packed full of good stuff (even good for you) and I might even be tempted to forgo the cream cheese frosting.

I said, might.

So Mags if this is the result of you not going grocery shopping, keep up the good work. And if you do go and you see someone running around like they just rolled out of bed - well have pity. And avoid eye contact. I'll understand.

Thank you so much our yummy, yammy younker.


Lisa said...

Yum, I love the taste of sweet potatoes. Not to mention, it makes the muffins so healthy.

Jennifer said...

I love the healthy take on these! They look fabulous! yum!!

~Carrie from Cottage Cozy~ said...

~scrumptious~as usual!

scrambledhenfruit said...

I know exactly what you mean about grocery shopping- it's one of my least favorite things to do unless I'm going into town to one of the fancy grocery stores where I'm like a kid in a candy store. Those muffins look great- I actually prefer sweet potato to pumpkin!

Sue said...

This is a good way to eat sweet potatoes. I don't like them in their natural state, but they're good for me:)
You made me laugh, Mags!

Carolyn said...

Love the exchange of sweet potato for the carrots. I bet they were wonderful and moist this way! They sure look it.
I for one love going to the grocery store...but ONLY if I can go unaccompanied by any of my kids. If I have to have them with me, it's pure torture!

Hanaâ said...

Thanks Mags. Yes, that helps!!

I love your South-of-the-border casserole. Might have to try that tonight (I like to grind my own beef; I know what goes in it and I can make it as lean as I want to). Yum!

And your blueberry bagels are awesome!!! Bagels are on my todo-list and have been for a long time! I have a slight yeast phobia but I'm getting better at it. A few weeks back, somebody brought in TONS of blueberry bagels and at the end of the day, there were TONS left. Instead of trashing them, I took them home and made a Blueberry Bagel Bread Pudding with them and took it to work the next day :o) It was very tasty.

Sorry for doing a 3-in-1 comment! :o)