We've been rocking the fall tubers around here!
In the past 2 weeks we've made & enjoyed: sweet potato gnocchi, sweet potato pancakes, roasted sweet potatoes with honey butter, sweet potato fries, and sweet potato muffins. And more sweet potato muffins. A batch of sweet potato soup is soon to come...
Maybe sweet potato muffins don't sound all that enticing, but these are the BEST DAMN muffins ever.
Ahem. Well, if not, then definitely the best YAM* muffins.
*(Actually, they're not yam muffins. See corrective comments below! But all of the post-publication reading on various tubers has me wondering... I wonder if this recipe would make the best YAM muffins. Betcha it would! wink wink)
Seriously. I found the idea of sweet potato muffins here and tweaked the recipe just a bit for better nutrition (ie: my goal was not cupcakes). And now I can't stop making them. I think I might need a muffin intervention. On second thought, don't bother. I'm pretty happy just like this.
Cinnamon-Sugared Sweet Potato Muffins
makes a baker's dozen
1 3/4 c flour
3/4 c whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground all-spice
1/3 c plain or vanilla yogurt
2/3 c milk
1 medium sweet potato, roasted
1 tsp vanilla
1 stick (8 Tbsp) melted butter, divided (reserve 2 Tbsp)
1/2 c packed brown sugar
2 eggs, lightly beaten
1/4 c sugar
1 tsp cinnamon
pinch nutmeg
Preheat oven to 350degF.
Combine dry ingredients, including spices in a medium bowl.
Combine wet ingredients (all except for 2 Tbsp of the melted butter, reserved) in a large bowl. Fold dry ingredients into wet ingredients until just incorporated without over-mixing batter.
Butter (or cooking spray) muffin tins. Fill each muffin well 3/4 full of batter.
Bake in preheated oven for 20min (12-14 for mini-muffins) until lightly golden and toothpick, inserted, comes out clean. Remove muffins to cool on cooling rack slightly.
Brush each warm muffin top with remaining melted butter. Sprinkle each with cinnamon sugar generously. Serve warm or room temperature.
These sound great! But I have to be a bit persnickety...most "yams" in the U.S. are sweet potatoes. At least that's what wikipedia says. :) "Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam. Although the sweet potato (Ipomoea batatas) has traditionally been referred to as a yam in parts of the United States and Canada, it is not part of the Dioscoreaceae family."
ReplyDeleteInteresting! Thanks for the reference.
ReplyDeleteI clearly bought into the common confusion (grocery stores even mislabel) and I shouldn't have second-guessed my upbringing of referring to the orange-fleshed, red-skinned tubers as "sweet potatoes."
Post shall be edited appropriately!
Not sure why I'm "Unknown"...it's Nina. :) Yeah, I always called them "yams," too...then heard some chefs along the way talk about how that's a misnomer. I've had "real" yam in some Asian restaurants...very different. They're white, actually! But no matter what you call them, these muffins sound great. I've copied and pasted the recipe into my file. I love that they used yogurt!
ReplyDelete