Sweet Potato Muffins

Submitted by Brookelynne26

"From Kim Boyce's Good to the Grain"

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 10

ingredients

• 226.79 g about 2 small sweet potato
• vegetable oil, spray for coating the tins
• 59.14 ml butter
• 44.37 ml dark brown sugar
• 44.37 ml sugar
• 236.59 ml flour
• 177.44 ml whole wheat flour
• 59.14 ml whole wheat pastry flour
• 4.92 ml baking powder
• 2.46 ml baking soda
• 2.46 ml salt
• 14.79 ml cinnamon
• 4.92 ml ginger
• 2.46 ml allspice
• 236.59 ml buttermilk
• 59.14 ml plain yogurt
• 1 egg
• 4.92 ml vanilla
• 12 medjool dates, pitted and cut into 1/4 to 1/2 inch pieces

directions

1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside.
2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
3. Cream the butter and sugars until light and fluffy, about 3 minutes.
4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.