Sweet Potato Muffins with Fresh Sage
Inspired by the Step by Step Vegetable Cookbook
Ingredients: Make 6 large muffins or 12 small muffins.
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 7 oz finely grated sweet potato (about 2 small sweet potatoes)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated double cheddar cheese (1/2 cup yellow cheddar + 1/2 cup white cheddar)
- 1/3 cup olive oil
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 1 teaspoon fresh sage, minced
- Salt and pepper to taste
Preheat your oven to 350 degrees F. Spray muffin tin with Pam butter spray, or lightly brush with melted butter or olive oil.
Peel and grate the sweet potatoes (I used a food processor for grating). Measure 7 ounces of sweet potato on a kitchen scale. Set aside.
In a large bowl, gently whisk together the flours, baking powder, baking soda, minced sage and salt. Switch to a wooden spoon and add the sweet potato and cheese. Stir to combine, then make a well in the center.
In a small bowl combine the olive oil, egg and buttermilk with a whisk. Pour into the well and mix until just combined - the batter will be thick. Spoon batter into prepared muffin tins one tablespoon at a time, dividing the batter evenly among the muffin molds.
If using a jumbo tin, bake for 35 minutes, raising the temperature to 400 degrees F during the last 4 minutes. If using a regular sized muffin tin, bake for 25 minutes, raising the temperature to 400 degrees F during the last 4 minutes. Keep an eye on the muffins after you’ve raised the temperature to prevent over-browning. The muffins are done when light golden in color.
Allow to cool for at least 5 minutes before removing the muffins from the tin. If cooling for longer than 5 minutes, move muffins to a cooling rack to avoid soggy bottoms. Serve warm with butter.
