I baked these due to a crazy excess of sweet potatoes in my house last fall, but you could easily make some delicious substitutions.
What’s in it:
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 tablespoons room-temperature butter
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup fat-free Greek yogurt
- 2 pounds cooked, mashed sweet potatoes
- 1/2 teaspoon vanilla extract
- 1/2 cup orange juice
- Preheat your oven to 350°F.
- Get 16 muffin cups ready (see my earlier muffin post about this).*
- In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a bigger bowl, cream together the butter and sugar. Beat in the eggs, then the yogurt, then the sweet potatoes, then the vanilla and orange juice.
- Mix the wet and dry ingredients together.
- Divide the batter into your 16 muffin cups.
- Bake for about 20-25 minutes, cool, and enjoy!
This recipe tastes like Thanksgiving to me, but you could substitute other fruits/veggies and spices to make it taste like whatever holiday you like. 🙂
* My apologies for the strange 16-muffin yield of this recipe! The problem with winging it is that you don’t always end up with a “normal” number of servings.