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Categories: Breads, Breakfasts, Desserts

Whole-wheat sweet potato muffins

Whole-wheat sweet potato muffins
Los Angeles Times

Muffins are like a baker's delicious shorthand. Mixed in minutes, baked in about the time it takes to make a pot of coffee, the rows of little cakes can come out of the oven and straight to the breakfast table. ... Read more

Total time: 1 1/2 hours | Makes 10 muffins
Note: From Kim Boyce. Use the dark-skinned sweet potatoes commonly referred to as yams.
  • 1/2 pound (about 2 small) sweet potatoes
  • Vegetable oil spray for coating the tins
  • 1/4 cup ( 1/2 stick) butter
  • 3 tablespoons dark brown sugar
  • 3 tablespoons sugar
  • 1 cup flour
  • 3/4 cup whole-wheat flour
  • 1/4 cup whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1 cup buttermilk
  • 1/4 cup plain yogurt
  • 1 egg
  • 1 teaspoon vanilla
  • 12 Medjool dates, pitted and cut into 1/4 - to 1/2 -inch pieces

Step 1Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside.

Step 2Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.

Step 3Cream the butter and sugars until light and fluffy, about 3 minutes.

Step 4In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

Step 5Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.

Step 6Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

Each muffin:
267 calories; 6 grams protein; 52 grams carbohydrates; 5 grams fiber; 6 grams fat; 3 grams saturated fat; 35 mg. cholesterol; 273 mg. sodium.
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