Monday, 22 October 2012

Sweet Potato Muffins

The other night I was tucking Josilin into bed and I snuggled up for a bit of a cuddle.  I'm well aware that the days are fleeting when she might want me to be hanging out in her room and chatting so I try to grab these opportunities as much as I can lately.  As we lay there talking about her day she leaned over and said "I love the way you smell mommy." 

 To say I was surprised is an understatement.  I had spent the day in two arenas watching hockey games, ran errands around town and cooked up a few meals for the week.  I giggled a little and said, "oh thanks honey, but I don't think your mommy is smelling all that sweet tonight."  She replied with a big grin, "actually you smell like the soup you made this afternoon.  I like when you smell like food, cause you always do."

Trying to keep myself from laughing, I thanked her for her kind words and snuggled in closer.  I thought of all the memories we are making as a family and how often those include food.  I thought of how often the kids have asked "what are you making?  it smells delicious!"  As well as the many times Luke has said, "whatever that smell is, please don't let it be my supper."   I don't think I'll be marketing my eau de soupe cologne anytime soon, but I am keen to keep this house smelling great. 
These muffins will fill your house with smells of fall, much like a scented candle; except you get to eat the great scent!  Made without white sugar or white flour, you can feel good about eating these yourself or sending on the kids' lunches. They use a few of my favourite healthier options, maple syrup, coconut oil and flax seeds. The added bonus?? You will smell great all day long.

Sweet Potato Muffins

Notes: I use a blender to mix the wet ingredients because I really didn't want any sweet potato lumps to scare off Luke.  You could just mix by hand or with a mixer.  I used buttermilk because I had some on hand, but water could be used.  The original recipe uses gluten free flour and pumpkin, both of which would be fantastic substitutions.

adapted from Battle of the Bites

1¾ cups of spelt flour
½ teaspoon of salt
1 teaspoon baking soda
1 cup maple syrup
1 tbsp ground flax
1 cup sweet potatoes (steamed)
½ cup coconut oil, melted
2 eggs, beaten
1/4 cup buttermilk or water
2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 tsp ground ginger
Preheat oven to 350degrees.
Microwave or steam one large sweet potato.  Mash sweet potato and measure one cup.  Reserve any extras for another use.  In a blender mix together until smooth sweet potato, maple syrup, flax seed, coconut oil, eggs, buttermilk and vanilla. (see note above about skipping blender).
In a separate bowl, combine flour, baking soda, salt and spices.  Pour in wet ingredients and mix until combined.  Pour 1/4 cup batter into each lined muffin pan.  Makes about 16 muffins.
Bake 25-30min until toothpick comes out clean.  Cool on baking rack.
Wanna make them into cupcakes?  Try this frosting or better yet?  Use this batter for doughnuts and use the frosting on those too.  Enjoy!

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