Friday mornings we have a prayer time with the female faculty in my department. Because I am running into the meeting from teaching one 70-minute class, and running out 30 minutes later to teach another 70-minuter, I always am sneaking a second breakfast during that window.
Last week, I had a flash of brilliance: rather than eat in front of my colleagues, why don’t I bring something to share with them? Brilliant, I know.
These muffins were just the answer.
Combining my two loves of fall – sweet potatoes (i.e., pumpkin) and apples - into a yummy muffin.
These were just what we needed after a rough week.
Apple Sweet Potato Muffins – Adapted from Iowa Girl Eats
Ingredients
- 1 2/3 C white whole wheat flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- Pinch of ginger
- 1/4 tsp. salt
- 3/4 C sweet potato puree {or pumpkin}
- 1/2 C applesauce {unsweetened}
- 2 eggs
- 1/3 C brown sugar
- 1/4 C milk
- 2 T olive oil
- 1/2 C chopped, tart apples
Directions
In a large bowl, mix together 1 2/3 C white whole wheat flour, 1 1/2 tsp. baking powder, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, a pinch of ginger and 1/4 tsp. salt. Stir well.
In a second bowl, combine 3/4 C sweet potato puree, 1/2 C applesauce, 2 eggs, 1/3 C brown sugar, 1/4 C milk and 2 T olive oil.
Mix together the dry & wet ingredients until a batter forms.
Finally, add in 1/2 C chopped, tart apples. We used regent.
Scoop muffin batter into lightly greased and/or lined muffin tins. Fill tins 3/4 full.
Bake at 375 for 18-20 minutes.
Allow the muffins to sit in the pan for 5 minutes, and then remove to a wire cooling rack to cool completely.
If desired, serve with a cinnamon cream cheese! I can only imagine how fabulous they would be with a cinnamon cream cheese slather… but they are mighty plain too.
