I love using natural sweeteners like honey and maple syrup vs. traditional white sugar when I’m baking. Not only do they add sweetness, but they add wonderful flavours to the baked goods. For this muffin recipe I combined sweet potatoes and maple syrup. I have to say that once you add in the cinnamon, they smelled exactly like pumpkin pie. This recipe makes a slightly dense, but extremely yummy muffin (the kids loved them). Next time I make them, I will probably try to reduce the sweet potato slightly and add a bit of milk to make them fluffier. Enjoy!
2 cups sweet potato puree (I baked the sweet potatoes and mashed them with a fork when they were cool) + squeeze of lemon
1/4 cup brown sugar
1/2 cup maple syrup
1/3 cup vegetable oil (you can use olive oil or melted butter if you prefer)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 3/4 cups unbleached white flour
1 tsp cinnamon
Nuts, raisins, currants (optional)
Start by preparing the sweet potatoes. You can boil them or you can bake them, whatever you prefer. Once cooked, mash with a fork and let cool.
Mix all wet ingredients in one bowl.
In another bowl, mix all dry ingredients.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide batter into lined muffin tins (I added currants to 1/2 of the muffins). Bake at 350ºF for 20-25 minutes.
Remove from oven and let cool for about 5 minutes before removing from the tin.
Now all you have to do is tuck in and enjoy.