"These are the lightest, fluffiest, easiest whole-grain muffins—ever," promises Bittman. Using sweet potato adds moisture and nutrients, such as beta-carotene.
- 2 1/2 cups whole-wheat flour (preferably pastry flour),
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted unsalted butter
- 1/4 cup vegetable oil
- 1 cup pureed or mashed cooked sweet potato
- 1 egg, beaten
- 1/2 cup buttermilk
Heat oven to 375° F. Grease 12 muffin cups or add paper liners.
Combine flour, sugar, baking powder, ginger, baking soda, and salt.
In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.
Banana Nut Variation Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter.
Pumpkin Coconut Variation Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter.
CALORIES PER MUFFIN: 248
CARBS: 37 G
FIBER: 3 G
PROTEIN: 4 G
FAT: 9 G
MARK BITTMAN
