Cooking With Kids: Sweet Potato Muffins
Welcome to Cooking With Kids! Every now and then, I like to show you easy recipes that you can make with your children. Also, last week, I promised you some recipes with fall vegetables. So, voila – Sweet Potato Muffins!
This recipe is from the current issue of Runner’s World Magazine.
My boss, Leslie, who has been running in a lot of races as of late, made these muffins and brought them in to the office. I must say – and Leslie won’t mind that I tell you this – Leslie doesn’t cook or bake much. So, she was pretty proud of her muffin creations and I was very impressed by them! They were so delicious, I just had to try to make them myself.
The contributing food writer, Mark Bittman, suggests that you enjoy these muffins as an energizing pre-run breakfast or post-run snack. They really are like a little meal. And they are so moist! Yum!
Sweet Potato Muffins
Ingredients
2 1/2 cups whole-wheat flour (preferably pastry flour) (NuVal score of 91 for Bob’s Red Mill Whole Wheat Pastry Flour)
3/4 cups sugar (NuVal score of 1)
2 tsp baking powder
1 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp melted unsalted butter (NuVal score of 2)
1/4 cup vegetable oil (NuVal score of 16)
1 cup pureed or mashed cooked sweet potato (NuVal score of 96)
1 egg, beaten (NuVal score of 33)
1/2 cup buttermilk (NuVal score of 44 for Garelick Farms Lowfat Cultured Buttermilk)
Directions:
Heat oven to 375 degrees. Grease 12 muffin cups or add paper liners. Combine flour, sugar, baking powder, ginger, baking soda, and salt. In a bowl, whisk, butter, oil, sweet potato, egg and buttermilk.
Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full.
Bake for 20 to 25 minutes.
So, as these muffins were baking and the delicious aroma of sweet potato was filling our kitchen, I realized that I had made a mistake. I did not put buttermilk in these muffins, as the recipe suggested. Nope! I grabbed the Land O’Lakes Fat Free Half N Half instead. Oops!
I must tell you that we had a lot going on while we were photographing this one! Sunday afternoon/evening becomes blogging/cookfest at our house and as you can probably tell by the state of my kitchen, we were in the middle of blogging two different recipes and making dinner. Oh – and watching the New England Patriots lose – all at the same time. My son keeps us informed of the score. It’s kind of a chaotic scene.
But the good news was that even though I had the wrong ingredient in my muffin mix, they came out great.
Truth be told, I’m usually not much of a muffin-eater, but I loved these! I’ve been eating them all week for breakfast and for snacks. My son took them to school for snacks (smeared with butter, but that’s OK). And we even had them alongside our lovely autumn dinner on Sunday evening.
I should start a new feature called, “You Must Try This!” That’s where this recipe would go. I am definitely making these muffins again. After all, I need to use that buttermilk that I bought!
Posted by: Melissa 3 comments
Posted in: Cooking with Kids, Uncategorized
Tags: muffin recipes, Runner's World, running, sweet potato
on Nov 10th, 2011 at 9:16 am
yum! i had my eye on those too….glad you made them
they look so good and would not mind one with my morning coffee right now 
on Nov 10th, 2011 at 11:30 am
These sound delicious!
on Nov 10th, 2011 at 12:38 pm
When I first glanced at that Runner’s World magazine, it was like looking in a mirror! OK I’m kidding. I will definitely try those muffins. They sound yumsome (yummy and awesome).