Got this recipe in an email this morning (thanks, Runner’s World!) and though it’s helping my withdrawals from that magazine, it’s making my sweet potato and pumpkin cravings so much worse!
I’m definitely making these when I go home for break, and doubtless many times throughout spring semester when I’m living in a real, live house with a real, live kitchen and can throw real, live dinner parties / breakfast parties / breakfast-for-dinner parties with my housemates when we move in! Can’t wait, Cait and Kaitlin!
*This recipe– and the photo– are copied and pasted straight from RW’s website, and I haven’t tried it yet, so I’m not responsible for damages! You can find it here.
Sweet Potato Muffins
2 1/2 cups whole-wheat flour (preferably pastry flour)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil
1 cup pureed or mashed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk
Heat oven to 375° F. Grease 12 muffin cups or add paper liners.
Combine flour, sugar, baking powder, ginger, baking soda, and salt.
In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.
Banana Nut Variation Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter.
Pumpkin Coconut Variation Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter.
CALORIES PER MUFFIN: 248
CARBS: 37 G
FIBER: 3 G
PROTEIN: 4 G
FAT: 9 G