Well, it's back to the kitchen again, this time to try and come up with a delightful new muffin! As I sit and contemplate all of the delicious varieties of muffins, I remember my sweet potato muffin from a few months ago, and decide to try a variation to share today! Instead of using grated raw sweet potatoes (like in my Sweet Potatoes Strike Back post), this time I am using a delightfully roasted and mashed white sweet potato, added in to a flavorful apple muffin, to create the perfect light and fluffy texture! This is a simple recipe, sure to be enjoyed by family and friends alike, and is a great start to the day! Sweet potatoes, apples, oats, maple and spices = DELICIOUS!
1 medium sweet potato (I used a white sweet potato today, but you can use any variety), baked and mashed
2 Large Granny Smith apples, chopped (peels and cores removed)
1/2 cup mild olive oil
3/4 cup milk
3/4 cup maple syrup
2 Tablespoons cinnamon, ground
1 1/2 teaspoons nutmeg, ground
1 teaspoon ginger, ground
1/2 cup oats (old fashioned)
2 cups flour, unbleached
1 teaspoon sea salt
2 teaspoons baking powder
1. Preheat oven to 350 degrees. Prepare a large 6 cup muffin pan by spraying lightly with cooking spray (or use a normal size 12 cup muffin pan). Set aside.
2. In a large bowl, combine the mashed sweet potato (equal to about 1 cup), chopped apples, eggs, olive oil, milk, maple syrup, cinnamon, nutmeg and ginger. Stir well.
3. In a medium bowl, combine the oats, flour, sea salt and baking powder, stir well. Add in to the wet ingredients, stirring just till combined, being careful not to over mix. Batter will be thick and stiff.
4. Spoon in to muffin tin cups, filling about 3/4 full. Place in to preheated oven, and bake until golden and fluffy, about 30-35 minutes for large muffins, 20-25 minutes for normal size muffins. Remove from oven and allow to cool in pan about 5-10 minutes before gently removing muffins from tin. Makes about 9 large muffins, or 18 regular size!