Wednesday, January 13, 2010

Sweet Potato Ham Muffins

This recipe rocks my world. Seriously. Back when I actually dressed up and wore shoes to work, I'd visit my favorite little coffee shop once every other week (I was on a budget). They used to sell a variety of scrumptious-looking breakfast items, but since I was never a “sweets for breakfast” kind of girl (I even salt my oatmeal), I zoned in on their savory ham and cheese muffins. One bite though and you knew they weren’t healthy, so I was determined to change that. Flash forward 7 years later, and well, here you go.

3 cups whole-wheat flour, spooned and leveled
2 teaspoons baking powder
1 teaspoon pumpkin pie spice (or mix of cinnamon, ginger, and allspice)
1/2 teaspoon baking soda
2 cups mashed sweet potatoes
1 cup plain Greek yogurt
2 large eggs and 1 egg white
3/4 cup buttermilk
2/3 cup raw cane sugar
1 cup diced ham

Preheat oven to 350 degrees. Spray muffin tins with olive oil spray.

In a medium bowl, whisk flour, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk sweet potato puree, yogurt, eggs, buttermilk, and sugar to combine. Add reserved dry ingredients. Add ham. Mix just until moistened (do not overmix).

Divide evenly and spoon batter into muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes.

A note on the mashed sweet potatoes: I usually take either one REALLY BIG one or two average-sized ones, peel them, dice them and boil until soft (about 10 minutes). I mash them with an immersion blender or just a fork. The texture can be as smooth or lumpy as you’d like.

This is a semi-sweet, but also savory muffin. It's like Christmas dinner in a muffin.

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