Thanksgiving is just a few days away and around our house that means a surplus of sweet potatoes. I am a huge fan of these delicious tubers for their versatility and ability to add moistness as well as a natural sugar source to these wholesome muffins. Completely in keeping with the holiday, these treats are perfect for brunch with out of town guests this weekend, or use up your leftovers after the feast and send kids off to school with some home-baked goodness. They’ll never guess at the hidden veg – I promise!
- 2 1/2 cups (625 mL) mashed sweet potatoes/yams (canned or steamed or leftover roasted)
- 2 3/4 cups ( 687 mL) whole wheat flour
- 2 tsp. (10 mL) ground cinnamon
- 1 tsp. (5 mL) ground ginger
- 1 tsp. (5 mL) baking powder
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2.5 mL) salt
- 3/4 cups (188 mL) sugar
- 1 cup (250 mL) vegetable oil
- 4 large eggs
- 1 tsp. (5 mL) vanilla extract
- 2 cups (500 mL) frozen blueberries
Preheat to 375°F. Line 12 muffin tray with paper liners.
Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
Measure enough mashed sweet potatoes to equal 2 1/2 cups . Transfer to large bowl. Add sugar and oil to sweet potatoes. Using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Add vanilla. Add blueberries and mix lightly until just folded in.
Pour batter into prepared muffin pans. Bake until tester inserted near centre comes out clean, about 25-30 minutes. Cool completely. Enjoy!
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