Spiced Sweet Potato Muffins

When I was a kid, you would never catch sweet potatoes (in any form) on my plate.

My mom always loved them, though, so I dunno ... maybe it eventually rubbed off on me?  But one day I decided they were pretty good, and the attraction has only grown from there.

As an adult, I just love them.

Mr. Vittles... not so much.

So I typically only get to have sweet potatoes when I'm out at restaurants.

But when my mother-in-law recently gave us some of her incredible pumpkin muffins, I got an idea.

Mr. Vittles rarely gets excited about food, however his mom's pumpkin muffins are one of his favorites.  (She also makes the recipe in the form of bread, which is a Thanksgiving staple in the family!)

So I was thinking... what if I made sweet potato muffins? They would probably taste similar to the pumpkin, and maybe Mr. V would finally understand my love for sweet potatoes.

Well... you know what they say about best laid plans.

The hubbster would only try one little bite and said "It's ok.  For having sweet potatoes in it."

I had to laugh.  To me, they tasted almost the same as his mom's.  "You can't even taste the sweet potato!" I protested.  But he insisted that he could tell.

Ugh.

I'm calling shenanigans.

It's all in his mind.

These are freakin' delicious.

But you let me know what you think.

Spiced Sweet Potato Muffins

• 1 1/4 C. all-purpose flour
• 1/2 C. whole wheat pastry flour
• 3/4 t. salt
• 1 1/4 C. sugar
• 1 t. baking soda
• 1 t. cinnamon
• 1/4 t. ground allspice
• 1/4 t. ground ginger
• 1/8 t. ground nutmeg
• 1/8 t. ground cloves
• 2 eggs
• 1/2 C. oil
• 1/4 C. milk
• 1 C. cooked sweet potato puree
• 1 T. molasses

Preheat oven to 350 degrees.  Grease a 12-cup muffin tin, or line with paper liners.  Set aside.

In large bowl, mix dry ingredients (flour through cloves).  In a separate medium bowl, whisk eggs with oil, milk, sweet potato, and molasses.  Make a well in the center of dry ingredients, and pour in wet.  Mix only until dry ingredients are moistened - do not overmix.

Fill each muffin cup 3/4 of the way full with batter (you may end up with a little leftover).  Bake 20-22 minutes, or until toothpick inserted in center of a muffin comes out clean.  Cool 2-3 minutes in pan, then transfer to wire rack to cool completely.  Keeps up to one week in an airtight container.

Note: These are also awesome cut in half and browned in a toaster oven :) Yum!

Original Recipe