Thursday, June 21 2012

It’s been a while since I’ve shared a recipe.  After prepping some healthy snacks to take on our trip, I thought I would share this one.  An all-time favorite around here for sure.  Introducing, super yummy, healthy, can’t stop eatin’ ‘em, Sweet Potato Minis.

This is our yummy batch after Zz and I whipped them up this morning.  Not only are they healthy, these little mini muffins are the perfect size for little hands and mouths.

Sweet Potato Minis

Yields: 36-48 Mini muffins

Ingredients:

1 stick organic butter, softened

1/2 cup dark brown sugar

1/4 cup honey

2 large eggs

1/2 cup milk

1/2 teaspoon vanilla extract

1 1/3 baked and mashed sweet potato (orange inside skin if you get confused)

2 cups all-purpose whole wheat flour (50/50)

1 teaspoon baking soda

1 teaspoon salt (I omit)

1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees.

In a large bowl, beat the butter until creamy.  Beat in sugar and honey until fluffy.  Beat in eggs one at a time, then milk, vanilla, and sweet potatoes.  At this point the batter might look curdled.

In a separate bowl, whisk together flour, baking soda, and spices.  Beat together wet and dry mixtures until just combined.

Optional step:  Prepare Cinnamon Sugar sprinkle for top of each mini.  7 tablespoons of cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)

Spray mini muffin tin pan and fill each cup about halfway with batter; less full for more muffins.  Sprinkle with cinnamon sugar topping, if desired.  Bake about 12 minutes in convection oven, 14-16 in regular oven or until an inserted toothpick comes out clean.

Hope you give them a try!

Laura

Image: Laura for Monkeysonmyback, Original recipe adopted from Wondertime Magazine and tweaked to our liking.