I found this wonderful sounding muffin recipe from Marcus Samuelson and had to give it a try. First off, sweet potatoes are so under rated imho! :-) But who ever thought of combining them with coconut? Thank goodness for this surprisingly light, airy and healthy recipe. Other than the fact that it feels like you need a major league baseball pitcher to stir this batter, (it was uncharacteristic and thick…..super thick… so thick I could not imagine these were going to be good!) But I assure you they puffed up so light and fluffy and warm out of the oven. Just delightful! No wonder Marcus suggested these before a workout!
They say that breakfast before working out will give you cramps. Or is that me that says that? :-) But I believe some hungry sleeper is always benefitted by working out first. This recipe just may change things!
Here’s all you do:
WHOLE-WHEAT SWEET POTATO COCONUT MUFFINS
Makes 12 muffins
½ cup melted unsalted butter, more for greasing tins
2½ cups whole-wheat flour, preferably pastry flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 cup mashed or pureed sweet potato
½ cup dried, unsweetened coconut
1 egg, beaten
½ cup non-fat Greek yogurt (I sub’d buttermilk)
Preheat oven to 350˚ and grease a 12-cup muffin tin. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the melted butter, sweet potato, coconut, egg, and greek yogurt. Fold wet mixture into dry mixture until just combined.
Fill muffin tins; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm.
Muffins will keep in a covered container for up to 2 days.
Thank you to Marcus. These were the lightest, loveliest little muffin! Not too much, not heavy tasting or overly filling. Like Marcus said, great before a workout. Starbucks….look out. ;-) http://marcussamuelsson.com
I loaded up the boys and headed for some new trails!