MARIA’S SWEET POTATO SPELT MUFFINS
This recipe is adapted from my favorite blogger, Scandi Foodie. It’s rare that I find another blogger who has the same motive with his/her cooking so when I stumbled upon Maria’s blog, I was instantly hooked. Her blog is beautiful and the ingredients she uses are right on par with my lifestyle. Thanks for this recipe, Maria!
We in NJ got hit with some snow over Halloween weekend which meant an excuse to spend some much needed down-time at home. As I was watching the snow fall, I decided to… bake. The ellipsis is there because I am not a baker. I never measure anything and I don’t like that you can’t taste what you’re baking until it’s, well, baked. Needless to say, I needed to dust off my scale for this one.
With my lifestyle, I’ve gotten to a point where I can cook anything as a whole grain rendition of the original. I’m quite clueless when it comes to baking for this lifestyle so I rely on bloggers like Maria for guidance.
All that said, these muffins came out really great! They smell divine (mmm cinnamon + clove) and are easy enough for a non-baker (me) to make! They’re incredibly moist thanks to the sweet potato and they’re not super sweet which make them a great candidate for yummy jam or perhaps some apple/pumpkin spread. The recipe below is completely and entirely that of Maria’s so please hop on over to her blog as well!
Maria is currently on a sugar-free diet (the real kind; not the artificial sweetener kind) so this recipe will yield some delicious muffins that fit the sugar-free criteria. You can read more about Maria’s journey on her blog. For those of you not on that bandwagon, you can add a little jam [as I mentioned above] for some extra zing.
- 1 large sized sweet potato (should yield to about 1 cup cooked and mashed)
- 50g organic butter or coconut oil (alternatively, use 60ml olive oil)
- 2 large eggs (organic, free-range)
- 2 tablespoons brown rice syrup*
- 125ml milk
- 150g whole-grain spelt flour
- 30g flax meal
- 20g chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground clove
- 1 teaspoon ground cinnamon
- pinch of sea salt
- Preheat oven to 180 C and grease a 12-cup muffin pan.
- Peel and chop the sweet potato and cook until fully tender. Mash with the butter, coconut oil or olive oil into a smooth purée.
- Whisk together the eggs, milk and brown rice syrup.
- Mix together the dry ingredients.
- Whisk the egg mixture into the sweet potato purée. Fold in the dry ingredients.
- Scoop the mixture into the prepared muffin cups. Bake for 30-35 minutes or until firm to touch and a tester inserted in the muffin comes out clean. Leave to cool on a wire rack before serving.
- Store in the fridge for 2-3 days or freeze.