1 1/4 cup mashed plain sweet potato*
1 cup whole wheat flour
1 cup flour
1/2 cup dark brown sugar
1/2 cup buttermilk
1/4 cup canola oil
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground orange peel
1/8 teaspoon cloves
1/8 teaspoon nutmeg
optional: Demerara sugar for sprinkling
Preheat oven to 350. Grease or line 12 wells in a muffin tin. In a large bowl, whisk together the spices, baking powder and both flours. Set aside. In another large bowl, beat together the oil, eggs and vanilla. Stir in the buttermilk then add the dry ingredients. Mix to combine. Fold in the mashed sweet potato. Divide evenly into wells. If desired, sprinkle the tops with demerara sugar.
Bake about 20-25 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Cool on a wire rack.
*I used 2 leftover baked sweet potatoes.
I buy sweet potatoes and then I remember that I actually don’t really like sweet potatoes very much. They are just too sweet for me to enjoy baked or as a side dish. As a muffin or a cupcake however, they are palatable. These muffins are pretty straightforward; a simple spice muffin made extra moist by the sweet potato. They are extra tasty served warm with a bit of butter.