**Note: this post is originally from August 2014. One of my first posts. Hanging out in my drafts folder for some reason. We still love these muffins!
So, in my last blog, I made a promise to include more pictures in blog #2. This blog will indeed have lots of pictures. 🙂
However, due to the fact that me & mine are currently in the process of moving…this blog will draw on pictures taken several months ago. Still good, right? Hoping to save myself a wee bit of sanity.
This week’s recipe will be from Erin Chase’s The $5 Dinner Mom recipe book, that I shared with you last week.
Have I mentioned how much I love this book?? 🙂 I do. Her recipes are so healthy and blessedly easy. One of my go-to snack recipes from her book is for Fruit or Veggie Muffins. It can be found on the $5 Dinners site.
Here is my mise en place (somewhat) of all the ingredients you will need for your recipe, minus 2.
I took this today, and was out of sweet potatoes and canola oil.
I’m not going to include a photo of the dry ingredients mixed together, but I will pause and say a word about one of them…cinnamon.
I grate my cinnamon by hand. Sounds tedious, I know. But I’ve been doing this for 2 years! The grater I bought from Amazon. I originally bought it just for nutmeg, to use in my peanut butter cookie recipe (more on that later). Then I happened to have some cinnamon sticks on hand and decided to use it to grate cinnamon, too.
I bought this jar of cinnamon sticks about a year and a half ago, and I have used roughly 2/3 of it, in that time.
It takes about 2-3 minutes for me to grate the 1 tsp. of cinnamon called for in this recipe. I really like my cinnamon better this way. That, and well, its just cheaper. And honestly, the taste is just a lot better, in my opinion.
In this particular post, I will be using mashed sweet potatoes as my fruit/veggie of choice. You can use different single (or combinations of) fruits or veggies, but this is my favorite option, so far.
I begin by cooking the sweet potato. I typically cook 2, to be on the safe side. One large one would work well, too. I preheat the oven to 395°, wash and scrub the s. potatoes, prick them all over with a paring knife, put them in a baking pan with about a 1/2″ of water, cover with foil, and pop them in the oven for 1 hour.
If the sweet potato(s) are really big, they may need more time. You can test them for doneness with a knife.
I don’t let them cool much since I’m usually in a hurry. (Just being honest.) Also, if you keep the oven on, you don’t have to wait while it preheats again for the muffins! I peel them, put them on a plate and slice and mash them with a fork. Measure off 1 cup, and you’re good!
I put the sugar, oil, eggs and mashed s.p. in a bowl. Mix that and then add the dry ingredients.
I believe that in this particular recipe, I used PAM cooking spray to grease the muffin tins. But I’ve since been using this coconut oil to grease my pans:
I’m no coconut oil expert, but I’ve heard it has a lot of wonderful health benefits. Yes, I know, using it at high heat ruins the health benefits. But I still like it a lot better than PAM or Crisco for greasing pans. Also, when I made homemade popcorn last night, I used coconut oil in place of canola oil and noticed a distinct difference.
I find I can only get 10 muffins max out of this recipe, even though it says 12. Especially because the sweet potato makes the batter so dense that it really doesn’t rise very much.
They go in the 395° oven (my oven is on the cool side) for 15 minutes.
We (myself and my son) entertained ourselves by taking pictures for most of the waiting time. Here are a few of the better ones:
And when the muffins are done, they will look like this:
As you can see, we ate 2 already because they were that delicious.
Sweet potato is, by far, my favorite out of the fruit or veggie options. May try more in the future, but this tops apple, zucchini, banana, and apple-banana. The sweet potato adds so much moisture and sweetness. Makes it taste so good with all that natural sugar 🙂
In May, when I made this my ds wasn’t too into muffins. But he is now! I love making this recipe because it is just such a wonderful snack food. Low in sugar, high in fiber, easy to eat on the go. Freezes very nicely too.
For 10 muffins this recipe cost me: $2.00, about 20¢ per muffin. There you go! Hope you enjoyed my Muffin Munchies blog post, complete with lots of pictures!