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