Delicious Whole Wheat Sweet Potato Muffins
These wholesome Whole Wheat Sweet Potato Muffins are not only nutritious but also packed with flavor. Made with a perfect blend of unbleached all-purpose flour and whole wheat flour, these muffins are elevated by the natural sweetness of baked sweet potatoes. With added spices like cinnamon, cloves, and nutmeg, each bite is a delightful experience. Perfect for breakfast, snacking, or as a delightful treat, these muffins are sure to please everyone. Bake a batch today and enjoy them fresh out of the oven or at room temperature, and don't hesitate to share them with friends and family!
12
Servings
200
Calories
15
Ingredients
Ingredients
Unbleached all-purpose flour
1 cup (sifted)
Whole wheat flour
1 cup (sifted)
Baking powder
1 tablespoon (sifted with flours)
Salt
1/2 teaspoon (sifted with flours)
Eggs
2 (beaten, or 1/2 cup prepared egg substitute)
Sweet potato
1 medium (baked and peeled (approximately 1 cup mashed))
Sugar
1/3 cup (granulated)
Milk
1 cup (may be low-fat)
Vegetable oil
1/3 cup (for moisture)
Toasted wheat germ
2 tablespoons (for added flavor and nutrition)
Molasses
2 tablespoons (for sweetness)
Cinnamon
1 teaspoon (ground)
Ground cloves
1/2 teaspoon (spices)
Nutmeg
1/4 teaspoon (ground)
Raisins
1/2 cup (mixed in)
Instructions
1
Preheat your oven to 400°F (200°C). Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners to prevent sticking.
2
In a large mixing bowl, sift together the unbleached all-purpose flour, whole wheat flour, baking powder, and salt. Set aside.
3
In a food processor, combine the eggs (or egg substitute), baked and peeled sweet potato, and sugar. Blend until smooth. Alternatively, if you're mixing by hand, beat the eggs and mash the sweet potato in a separate bowl before combining.
4
Add the milk, vegetable oil, toasted wheat germ, molasses, cinnamon, ground cloves, and nutmeg to the food processor. Process or beat until the mixture is smooth and well combined.
5
Pour the liquid mixture into the bowl with the dry ingredients. Gently mix just until combined; avoid over-mixing. Finally, carefully fold in the raisins.
6
Divide the muffin batter evenly among the muffin cups. As soon as you've placed them in the oven, reduce the temperature to 350°F (175°C). Bake in the top third of the oven for approximately 25 minutes, or until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool slightly before serving warm or at room temperature. Enjoy!
Nutrition Information
6.25g
Fat
35g
Carbs
4.17g
Protein
2.5g
Fiber
7.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these muffins?
These muffins offer a wholesome flavor profile featuring natural sweetness from baked sweet potatoes, molasses, and a blend of cinnamon, cloves, and nutmeg.
How many muffins does this recipe yield?
This recipe makes 12 delicious whole wheat sweet potato muffins.
What types of flour are used in this recipe?
The recipe uses a combination of 1 cup of unbleached all-purpose flour and 1 cup of whole wheat flour.
How should the sweet potato be prepared?
The sweet potato should be baked and peeled, resulting in approximately 1 cup of mashed potato.
Can I use an egg substitute?
Yes, you can use 1/2 cup of prepared egg substitute instead of 2 eggs.
What is the initial preheating temperature?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
At what temperature are the muffins actually baked?
Once you place the muffins in the oven, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How long do the muffins need to bake?
The muffins typically bake for approximately 25 minutes or until a toothpick comes out clean.
What is the calorie count per muffin?
Each muffin contains approximately 200 calories.
How much protein is in each muffin?
There are 4.17 grams of protein per muffin.
What is the fiber content for one serving?
Each muffin provides 2.5 grams of dietary fiber.
How much fat is in these muffins?
Each muffin contains 6.25 grams of fat.
Are these muffins suitable for breakfast?
Yes, they are highly nutritious and perfect for breakfast, snacking, or as a treat.
What spices are included?
The recipe calls for cinnamon, ground cloves, and nutmeg.
Can I use low-fat milk?
Yes, the recipe specifically notes that low-fat milk may be used.
What is the purpose of wheat germ in this recipe?
Toasted wheat germ is added for extra flavor and a nutritional boost.
When should I add the raisins?
Raisins should be carefully folded in at the very end after the wet and dry ingredients are just combined.
Should the dry ingredients be sifted?
Yes, you should sift together both flours, the baking powder, and the salt.
How much sugar is in the recipe?
The recipe uses 1/3 cup of granulated sugar and 2 tablespoons of molasses, resulting in 7.5g of sugar per muffin.
Where in the oven should the pan be placed?
The muffins should be baked in the top third of the oven for the best results.
How do I prevent the muffins from sticking to the pan?
You can spray a 12-cup nonstick muffin pan with cooking spray or use paper liners.
Can I mix this by hand if I don't have a food processor?
Yes, you can beat the eggs and mash the sweet potato manually before combining them with the other liquid ingredients.
What is the carbohydrate count per serving?
Each muffin contains 35 grams of carbohydrates.
Is there any molasses in this recipe?
Yes, 2 tablespoons of molasses are used for added sweetness and depth.
How should I serve these muffins?
They can be served warm fresh out of the oven or at room temperature.
What is the role of baking powder?
Baking powder acts as the leavening agent to help the muffins rise during baking.
Are there vegan options?
The recipe is tagged for vegan options, suggesting the use of egg substitutes and plant-based milks.
Can I use a different type of oil?
The recipe calls for 1/3 cup of vegetable oil to provide moisture.
Is there any salt in the recipe?
Yes, 1/2 teaspoon of salt is included in the dry ingredient mixture.
What is the texture of the sweet potato mixture?
When processed with eggs and sugar, the sweet potato mixture should be blended until smooth.