You'll feel like one of the baking wizards at a healthy spa when you bake these tender, tangy muffins. They're full of whole grains, fruit, and vegetables and have not a trace of cholesterol. Spread two with peanut butter for a healthy breakfast or have one plain after your workout.
Orange Sweet-Potato Muffins
Active time: 20 minutes. Total time: 45 minutes. 12 muffins
- 1 cup baked, mashed sweet potato (200 grams)
- 1/4 cup corn or canola oil
- 2 teaspoons freshly ground ginger
- 1 orange (zest and juice)
- enough water to stretch orange juice to 1 1/4 cup
- 2 1/2 cup white whole wheat flour (300 grams)
- 2 tablespoons finely ground flaxseed (14 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- shortening or paper cupcake liners
- If you don't have a baked sweet potato on hand, poke a medium-sized one with a fork so steam can escape and microwave on high until soft, about 7 minutes, turning sweet potato over about halfway through. Split hot sweet potato in half to speed cooling. Mash insides with a fork and compost skin.
- Preheat oven to 375°F. Lightly grease a twelve-cup muffin pan or use paper liners.
- Stir flour, flaxseed, baking powder, and baking soda in a large bowl with a fork or whisk until well blended. Stir in brown sugar.
- In a medium bowl, stir together mashed sweet potato, oil, ginger, and orange zest. Juice orange, then add water to juice to make 1 1/4 cup liquid. Stir into sweet-potato mixture.
- Stir wet ingredients into dry ones just until well combined, with no dry flour lurking at the bottom of the bowl.
- Divide batter evenly in muffin cups and bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin tin and cool on a wire rack for at least five minutes. Cool thoroughly then store in a sealed container at room temperature for up to four days or wrap well and freeze.
- Stir muffins, brownies, and other tender baked goods made with whole wheat flour as little as possible. Too much stirring develops the gluten network, creating tough muffins. Tough Muffins is a great band name, but not such a good breakfast.
- Make several batches of Orange Sweet-Potato Muffins in the winter and early spring while oranges are in season. Freeze to enjoy during the hottest summer days. Put muffins in freezer-weight plastic bags and close the seal around a drinking straw. Suck as much air as you can from the bag, then quickly remove the straw and finish sealing the bag. Removing the extra air will minimize freezer burn.
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