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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
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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