Hubby is out of muffins. The usual is the whole grain banana muffins, but we’re out of bananas, and I didn’t remember to buy any on my last trip to the grocery. This close to Thanksgiving, no way in hell am I braving the crowds if I don’t have to. So, given that necessity is the mother of invention, I decided to try to do something with the baby food sweet potatoes in the pantry. I don’t have kids, so you may wonder why I had baby food sweet potatoes. I think I had some notion of using it in brownies, but it turned out that applesauce was lower calorie, I think. Anyway, my friend Jackie makes these pumpkin muffins that hubby loves–they’re loaded with fall flavors of cinnamon and nutmeg–not my thing, but a popular flavor combo. I decided they’d go well with sweet potatoes. So I took my base banana muffin recipe and adapted it. The original recipe calls for 2 eggs, which I just flat forgot about, but it didn’t seem to be detrimental. Things were plenty moist enough.
- 1 cup all purpose flour
- 1/4 cup wheat germ
- 3/4 cup whole wheat flour
- 1 cup oatmeal
- 1/4 cup milled flax
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmet
- 3 tsps baking powder
- 1/4 tsp salt
- 3 6 oz. jars of baby food sweet potatoes
- 1 1/2 sugar
- 1/2 cup oil
- Preheat oven to 350 degrees.
- Spray the muffin tins with cooking spray
- In a large bowl combine flour, flax, oats, wheat germ, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center and set aside.
- In another bowl, combine the sweet potatoes, sugar, and oil.
- Add wet mixture all at once to the dry.
- Stir until just moistened (batter will be lumpy)
- Spoon batter into prepared muffin pans, about 2/3rds full. Bake at 350 for 20-25 minutes or until wooden toothpick inserted near center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove muffins from pan and cool on rack.
Makes 18 muffins.