Friday, February 8, 2013

Sweet Potato Muffins

Eloise loves muffins and I don't blame her. They're yummy, sweet and a quick bite when you're on the go, which she always is. And since Eloise sometimes refuses to eat anything else I have been packing my muffins with veggies and have found that sweet potato (actually, it's yam, but yam just doesn't sound as nice) muffins are particularly popular with her.

Sweet potatoes (and yam) are rich in beta carotene, vitamins C & E and have close to seven grams of fibre per serving. Perfect for a growing babe.

Eloise's Sweet Potato Muffins

1 cup quick oats
1 cup flour (I just use what I have on hand, all-purpose, spelt, whole wheat)
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/2 cup brown sugar
1 egg
1 cup mashed or pureed sweet potato
3 tablespoons canola oil
1/3 cup raisins
1/4 cup almond milk

Preheat the oven to 375.

In a large bowl mix oats, flour, baking soda, baking powder and spices together in a bowl. Set aside.

In another bowl mix the egg and sugar. Add the sweet potato, oil, raisins, and milk. Combine wet ingredients with the dry until just moistened. Spoon into muffin tins lined with muffin cups* and bake until golden, 15 to 20 minutes. Especially yummy with peanut butter.

*I use silicone muffin cups like these pretty pastel Silicups from Williams-Sonoma since they are reusable and go in the dishwasher.


Original recipe found here.

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