muffins for Monday – base recipe #2 – sweet potato muffins

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

Step-by-step:

  • 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.

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