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Whole Wheat Sweet Potato Muffin

Whole Wheat Sweet Potato Muffin


INGREDIENTS
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
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1 egg
1/3 cup canola oil
1/2 cup plain yogurt
1 1/3 cups brown sugar
1 1/2 cups pureed sweet potato
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DIRECTIONS
- Preheat oven to 350 degrees. Line 12-count cupcake pan with paper liners, then spray them lightly with cooking spray.
- Whisk together the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl whisk together the egg, oil, yogurt, vanilla, brown sugar and sweet potatoes.
- Add the dry ingredients to the wet ingredients and stir until combined. Do not over mix. Divide batter between the 12 cupcake wells.
- Top with topping (recipe below) if desired.
- Bake for 23-25 minutes. Remove from oven and let cool in tin for 5 minutes before removing to finish cooling on cooling rack.

Topping
1/3 cup brown sugar, packed
1/4 cup oat flour
1/2 cup all purpose flour
3 tablespoons soft butter
- Combine topping ingredients until crumbly. This makes a big batch of topping. You won't need anywhere near all of it. I always keep a bag of this in my freezer, ready made

Original recipe called for 1 3/4 cups whole wheat flour, and no all-purpose flour.
  

Whole Wheat Sweet Potato Muffin
Nutrition Information
Whole Wheat Sweet Potato Muffins
Serving Size:
Amount Per Serving
Calories 2417.38
Calories from Fat 719.70
Total Fat
82.7g
Saturated Fat
10.3g
Trans Fat
0.0g
Cholesterol
217.5mg
Sodium
4428.1mg
Total Carbohydrate
394.8g
Dietary Fiber
40.2g
Sugars
178.2g
Protein
45.7g
Vitamin A 1556%
Vitamin C 106%
Calcium 59%
Iron 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon