Though I'm just as obsessed with pumpkin as the rest of the blog-o-sphere, I decided to take a break from the squash and show some love to another one of my favorite orange ingredients.
The sweet potato.
Inspired by a sweet potato recipe in the November issue of Runner's World, I tackled some muffin making Sunday evening. I didn't have the necessary whole wheat flour or buttermilk on hand for Mark Bittman's muffins so I just Googled for another recipe. I came across this oatmeal version, which is still (relatively) healthy -- and super delicious.
With just the right amount of cinnamon and nutmeg, these muffins pretty much taste like fall. (If that doesn't make any sense to you, it will once you have a bite.)
Oh and they complement pumpkin spiced lattes quite well.
Oatmeal sweet potato muffins with a crumble top
Inspired by SweetPotato.org
For the muffins:
For the muffins:
- 1 cup old fashioned oatmeal
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1 cup fresh sweet potatoes, cooked and mashed (2-3 potatoes, depending on size)
- 3/4 cup light brown sugar
- 1/3 cup canola oil
- 1/4 cup skim milk (I used 1 percent and it turned out fine)
- 1 large egg
- 1 tsp. vanilla
- 1/4 cup old fashioned oatmeal
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 tbsp. butter, melted
- 1 tsp. vanilla extract
- Preheat oven to 400 degrees. Line 12 muffin tins.
- In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, stir sweet potatoes, brown sugar, oil, milk, egg, and vanilla.
- Add the liquid ingredients to the dry ingredients and combine just until well moistened.
- Fill muffin tins 3/4 full. (Confession: I filled mine almost all the way and they were totally fine!)
- For the crumble topping, mix together oatmeal, flour, and sugar. Then, with a fork, mix in margarine and vanilla until crumbly
- Bake for 15 to 20 minutes. Yields about 12 muffins.