I’m not sure why I started my fall baking so late this year but I know I missed it. I’m not one to go long without cake, muffins, or cookies.
But the good news is that once I started baking, it’s as if I couldn’t stop. I made pumpkin muffins last week and as soon as they were eaten (mostly by me) I made sweet potato ones.
I think I just needed to get a taste again to rekindle my love for all things sweet and comforting.
Nothing tops a delicious muffin for breakfast, especially when it’s loaded with all things good for you. Such a treat with a cup of fresh coffee, spiced milk, or hot tea.
It has enhanced my mornings all week!
The recipe is super easy and works well with pumpkin as well as with sweet potato or squash puree.
Thanks to the lovely fall spices, they all taste deliciously similar and have but a faint difference in color.
SWEET POTATO-RAISIN MUFFINS RECIPE
YIELD: 12 MUFFINS
PREP TIME: 10 MIN
COOK TIME: 20-25 MIN
Ingredients:
- 1 cup sweet potato puree (canned or homemade)
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup turbinado sugar
- 1 cup golden flax seed meal
- ½ cup whole wheat or brown rice flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 egg whites
- 1/2 cup golden raisins
- 4 tablespoons sunflower seeds, divided
Directions:
Preheat the oven to 370 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, whisk together the sweet potato puree, oil, vanilla
extract and sugar until combined.
In a separate bowl, combine the flaxseed meal, flour, cinnamon, ginger, nutmeg, clove, salt and baking powder. Stir the dry ingredients into the wet mixture in the other bowl.
The mixture may look thick at this point but will get fluffier after you add the beaten egg whites.
Using an electric mixer, beat the egg whites to soft peaks. Gently fold half the beaten egg whites into the batter, fold in the other half. Fold the raisins and half the sunflower seeds into the batter.
Divide the batter among the twelve cups. Sprinkle with the remaining sunflower seeds. Bake until set and browned, 20 to 25 minutes.
