After Thanksgiving I noticed there was a bunch of sweet potato puree on sale at one of the natural food stores, so I bought as many as my little arms could carry home with me…which, without a car, was not as many as I would have liked. I can’t resist a good sale like that, it was so much cheaper then what they normally charge and I knew I would find a way to use it up. I took a gander in the fridge last night, and just so happen to spot a container of leftover sweet potato puree. I wouldn’t dare let my precious sale item go to waste, so instead of making a new dinner to blog about I made muffins. Ok, to be honest, I really just wasn’t in the mood to cook last night and the muffins seemed like a quick and easy thing to make. There’s only a few more days of Mofo left and blogger’s burnout is starting to kick in but I’m determine to power through to the end.
I found a recipe for Perfect Pumpkin Muffins from the VegNews recipe club and after taking some things out, putting some things in, turning it upside and shaking it around, I came up with a nice little muffin to share with you. I originally wanted to make it a little healthier by replacing some of the white flour with something a bit more whole grainy, but after all the changes I had already made, I didn’t want to push my luck. First of all I wanted to use sweet potato, an easy sub with the pumpkin already in the recipe but I didn’t want just a plain sweet potato muffin, I wanted to jazz it up!…even typing that word gives me a strong urge to do jazz hands, anyone else? No? Just me? Ok….
I’ve seen lots of pumpkin muffins with chocolate chips in them and I figure if chocolate goes with pumpkin then it’s gotta work with sweet potato too! Yeah I could have stopped right there and thrown in a handful of chocolate chips but it still didn’t seem jazzy enough, but a chocolate swirl, now that deserves jazz hands AND a little jig (yes P knows I’m crazy but we have an understanding). Even with the chocolate added I found these weren’t overly sweet, which is basically what I was hoping for as I didn’t want them creeping into cupcake territory. They rose nicely and were light and fluffy, which is pretty awesome since I was expecting complete failure due to all my meddling. I brought them to work this morning and even without letting anyone know they were there, they were gone within the hour. Damn, the people I work with sure do like muffins.
Sweet Potato Chocolate Swirl Muffins
Makes 12 muffins
Adapted from VegNews Recipe Club
- 1 1/2 cups (14 oz can) sweet potato puree
- 1/2 cup maple syrup
- 1/3 cup canola oil
- 1 1/2 teaspoons vanilla
- 1/2 cup non-dairy milk
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup semi-sweet chocolate chips