Saturday, September 13, 2014

Fallish Muffins

Today was another cold day. I think I might give up on my hopes of summer coming back and embrace the oncoming fall. One nice thing about the colder weather is being able to crank up the oven and get baking!

sweet potato cornmeal muffins (6)
These muffins have a deep flavor with the sweet potatoes and cornmeal. The cornmeal gives them a nice bit of texture, and the sweet potatoes give them the perfect density. They are perfect to face any fall day with the courage that summer will return.

sweet potato cornmeal muffins (3)
Sweet Potato Cornmeal Muffins
makes 15
1 cup flour
1 cup cornmeal
1 cup rolled oats
½ tsp salt
2 tsp baking soda
2 tsp baking powder
1 cup sugar
1 cup mashed sweet potatoes
½ cup milk
1 ½ cup plain Greek yogurt
1 tsp apple cider vinegar
2 eggs
1/3 cup butter
Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend the oats into a flour. Stir the oats, baking powder, baking soda, flour, salt, and cornmeal together in a large bowl. Use the blender again to blend together all the remaining ingredients. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.

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