Ingrédients pour Really Healthy Really Good Sweet Potato Muffins
- Sweet Potato
- Vegetable oil or cooking spray for greasing muffin tin
- Unsalted Butter
- Dark Brown Sugar
- Sugar
- 2 cups all-purpose flour
- Whole Wheat Flour
- Whole Wheat Pastry Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 cup buttermilk
- Plain Yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped Medjool dates
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Really Healthy Really Good Sweet Potato Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Really Healthy Really Good Sweet Potato Muffins
- Preheat oven to 400°F (200°C).
- Pierce 2 large sweet potatoes (about 1.5 lbs total) with a fork several times. Place on a foil-lined baking sheet.
- Roast for 60-75 minutes, or until tender when pierced with a fork and the edges are caramelizing.
- Remove from oven and let cool slightly. Peel and lightly mash with a fork. Set aside.
- Reduce oven temperature to 350°F (175°C). Lightly grease a 12-cup muffin tin with vegetable oil or cooking spray.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy (about 3 minutes).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup whole grain pastry flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground allspice.
- In a separate bowl, whisk together 1 cup buttermilk, 1/2 cup plain yogurt, 1 large egg, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the mashed sweet potatoes (about 1 1/2 cups) and 1/2 cup chopped Medjool dates.
- Fill each muffin cup about 2/3 full using an ice cream scoop or large spoon.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the muffins are dark golden brown on the bottom.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
66g
Fat
17g
Carbs
13g
