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.
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