Sweet Potato Muffin

Hi there! Welcome back! It's been awhile huh? May I offer you a little snack? Perhaps a sweet potato muffin?? These things happened by fluke this weekend. Those cans of pumpkin are still MIA in my supermarket so I moved onto the baby food isle and got me some gerber sweet potato baby food! Yup, me baking with baby food again, but it's oh so easy!!

These aren't a super sweet muffin but I think they are perfect for breakfast or a quick on the go snack. AKA when you are headed to your new house to paint and have yet to stock the kitchen with anything yet :)


Sweet Potato Muffins
recipe by steph chows

1 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2/3 cup sweet potato baby food (2 3.5 once containers AKA one package)
2 egg whites lightly beaten
3/4 cup fat free milk
1 teaspoon vanilla extract
1/2 cup splenda granulated (or use 1/2 cup white sugar)

2 tablespoons turbine sugar
1 teaspoon cinnamon

Preheat oven to 350F. Spray muffin tin with non-stick spray.

Mix together dry ingredients (flour through cinnamon) in a large bowl. In a smaller bowl, mix wet ingredients (sweet potato through splenda). In an even smaller bowl, mix the sugar and cinnamon.

Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin.

Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.

CHOW!