Fall Muffins

We are still figuring out the best layout for our home kitchen.  It is a hard thing going from a kitchen you designed to work out of professionally to a kitchen someone else created for home use.  It is tight, we still don't know what to fill all the cabinets with and the home range really is different from a professional one power wise.A few things are for sure, our spices, bulk grains and beans are taking up their fair space and there is a cabinet dedicated to warm beverages and another for baking.

This weekend I had the chance to revisit a muffin that I wasn't quite happy with, rework it in two batches to come up with one that I am happy with.  I started with the sweet potato muffin from Vegetarian Planet... it was fine, the boys loved it, but it was sweet and dense and didn't really leave me feeling better for eating it.  So I replaced the brown sugar with some of a friendlier replacement, spruced up the flours and add ins and really altered the whole recipe, but held true to the part I loved in the first place: grated sweet potato.  Just like in carrot cake, or zuchinni bread, you can just grate in some sweet potato!  I didn't know it would cook up nicely, so I paired it with something else I was shocked you could just throw into bread uncooked, Quinoa and some sunflower seeds because my bulk nut supply of walnuts is running low. 

 

Voila, a great Recipe for fall mornings.  There are some ingrediants you may not have, just make sure your total weight of flours is two cups or 10 oz, you don't need the wheat germ or quinoa, I was just trying to add a few more nutrients.

• 4 oz Raw Sugar (1/2 Cup)
• 3 oz Maple Syrup
• 2 Eggs
• 3.5 oz Vegetable Oil
• 1tsp Vanilla
• 4 oz AP Flour
• 4 oz Whole Wheat Pastry Flour
• 2 oz Spelt Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp ground Cinnamon
• 1/2 tsp freshly ground Nutmeg (I use a microplane)
• 2 TBL Wheat Germ
• 1 oz Quinoa
• 1.5 oz Sunflower Seeds
• 8 oz Grated Sweet Potato

Preheat over to 350.  In a small bowl whisk together sugars, eggs, oil and vanilla.  Mix all the dries plus grated sweet potato in another bowl.  Add wets to dries, stir until combined.  Put into greased muffin pans.  Cook for 18-25 minutes.