Sweet Potato Muffins

I bought a single sweet potato at Target the other day, with the plan to make it into sweet potato donuts that I saw online. After getting home, I decided I'd really rather not go to the trouble of frying anything. So I went on a search to find something else to use my sweet potato to make. I found this recipe for sweet potato muffins and thought I'd give it a shot. Little did I know (yes!) that these would be that good. They are super. I wish I had 12 more of them right now. Unfortunately, I just ate the last one with my breakfast. I am not even the biggest fan of sweet potatoes (probably why I was planning to turn mine into donuts), but these may have changed my mind. Not that they are hugely different than donuts, but yeah. You should try these.

Muffin ingredients:
1 c. old fashioned oatmeal
1 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1 (15 oz) can sweet potatoes, drained and mashed, OR 1 c. fresh sweet potatoes, cooked and mashed
3/4 c. light brown sugar
1/3 c. canola oil OR 1/3 c. applesauce
1/4 c. milk
1 egg
1 t. vanilla

Crumble topping:
1/4 c. old fashioned oatmeal
1/4 c. flour
1/4 c. light brown sugar
1 T. margarine or butter, melted
1 t. vanilla

Preheat oven to 400 degrees. In a large bowl, combine the oatmeal, flour, baking powder and soda, cinnamon, and nutmeg. Stir in the sweet potatoes, brown sugar, oil/applesauce, milk, egg, and vanilla, until just moistened completely. To make the crumble topping, combine the oats, flour, and brown sugar. With a fork, mix in your melted butter and vanilla until crumbly. Fill your muffin tins with batter 3/4 full. Sprinkle the crumble topping on top, and bake for 15-20 minutes.

Original recipe found here.

Different Blueberry Muffins

Meg posted an awesome blueberry recipe a couple of months ago. It looked fab, but I didn't have all of the ingredients. One of my very favorite recipe blogs, Smitten Kitchen, had a super fab-looking blueberry muffin recipe, too. They are tangy and a bit lemony (I didn't have a lemon for zest, so I ended up using lemon extract) and yum.

Better than the Bakery's Blueberry Muffins

If you like muffins, you absolutely must make these. Incredible is my word of choice.

They are meant to be made in an oversized muffin tin so as to give you really big muffins, like the kind you get at a bakery (or Costco). :) I made mine in my normal muffin tin, filled to the brim, and they are huge and delicious. I doubled/modified slightly the original recipe, and I will just put the measurements I used here for your enjoyment.

Muffins:

3 c. flour

1 1/2 c. sugar

1 t. salt

4 t. baking powder

1/3 c. canola oil

1/3 c. applesauce (or just double the oil if you don't have applesauce)

2 eggs

2/3 c. milk or buttermilk

2 c. blueberries

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Topping:

1/2 c. brown sugar

1/3 c. flour

1/4 c. butter, cubed

1 1/2 t. cinnamon

Directions:

Preheat oven to 375. Grease muffin cups liberally.

Combine flour, sugar, salt, and baking powder. Add liquid ingredients and mix until just combined. *Be very careful not to over mix.* Fold in berries. Your batter will be verrrry thick. This is normal and probably what makes these muffins so dang good.

Fill your muffin cups to the top. Sprinkle on the crumb topping.

Bake 18-23 minutes-- depending on your oven. Trust your judgment if you know your oven seems to bake faster, etc.

Enjoy.