I’m luckier than most. When it snows I sit safe and snug in my nest while others slog to work or shovel the sidewalk. The apartment I share with my hubby is on the 29th floor, with floor-to-ceiling windows all around, so on snowy days it’s like living in a snow globe. Up on my perch, I watch the snowflakes swirling down. From this high up, I can’t see the (no doubt) grim looks worn by the pedestrians trudging along the sidewalks, bundled in their winter gear, clutching umbrellas. Even the snow on the ground looks pretty – for a little while, at least. Until I have to go outside.
Another reason I don’t mind winter storms is that they give me an excuse to bake. There’s something about the howl of wind and the sight of snowflakes that sets me to rustling through the pages of my recipe books. Then, when the cake or pie or bread is in the oven, there’s nothing like the heavenly fragrance that wafts through the apartment as the snow comes down outside. This past weekend I made whole-wheat sweet potato muffins that were so yummy, I forgot they were supposed to be healthy, too. I would eat them over a sugary Starbucks muffin any day of the week. My husband Sandy, who’s the opposite of a health nut (more like a burgers-and-fries guy), loved them, too.
So if there’s a storm coming on and you’re in the mood to bake…
WHOLE WHEAT SWEET-POTATO MUFFINS
Makes 1 dozen muffins
Preheat oven to 375 degrees Fahrenheit. Grease one muffin tin or line with paper liners
1 medium sweet potato, peeled and cut into chunks
½ cup (1 stick) unsalted butter, melted
2 ½ cups whole wheat pastry flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg, at room temperature
½ cup buttermilk
Place sweet potato in medium saucepan and cover with water. Bring to a boil, then lower heat and cook until tender, about 12 to 15 minutes (depending on size of chunks). Place in food processor, reserving some of the cooking liquid. Process, using some of the cooking liquid if need be, until pureed. Reserve 1 cup for recipe. (You can freeze the rest for later use, or eat it, as I do – it’s delicious with a little butter mixed in.)
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In separate, medium bowl, whisk egg, then add melted butter, reserved sweet potato puree, and buttermilk. Whisk or stir vigorously with wooden spoon to combine. Fold sweet potato mixture into flour mixture and stir just until combined (don’t overmix! It’s okay if there are a few lumps).
Spoon batter (it will be quite thick) into muffin tins or liners. Bake for 25 minutes or until muffins are golden and a toothpick inserted in one muffin comes out clean.
Note: You can use other fruits or vegetables in place of sweet potato, such as applesauce, mashed banana, canned pumpkin, finely shredded zucchini or finely shredded carrots.
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This one sounds deli...
Comment from: Susan (Guest)
This one sounds delicious........another day, another pound!!
WHOLE WHEAT SWEET-POTATO MUFFINS
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