Tuesday, May 1, 2012

Sweet Potato Sour Cream Muffins

I made sweet potato ham muffins (don't knock it til you try it!) a few years back and posted the recipe on the blog here, but these are straight up sweet potato and are really fantastic. I like to mash up the sweet potatoes to leave small chunks of the vitamin-rich tuber visible, but you could easily puree them so that it's completely hidden for those vegetable-fearing folks (you know who you are)...

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium-sized sweet potatoes, baked until very soft, skin removed and mashed
6 oz light sour cream
2 eggs
3/4 cup sugar
1 teaspoon vanilla

Here's what you do:

Combine the first 4 ingredients in a bowl and set aside. In another bowl, combine the remaining ingredients. Add the dry ingredients to the wet and pour into muffin tins. Bake at 350 for 15 minutes.