Recipes aren’t something I plan on sharing regularly (because there are so many great recipe blogs out there), but sometimes I come across one that’s just too good to keep to myself. The muffin recipe below is fairly healthy (w/ sweet potatoes and whole wheat flour), and my girls devour these every time I make them. With one picky eater and one “give me meat and potatoes” eater (the baby, not my husband), it’s nice knowing they’re getting some homemade nutrition in the morning.
From: Jenny’s Country Kitchen – Making Homemade a Little Easier (ISBN 1-890621-68-4)
I would HIGHLY recommend this cookbook if you like simple, down-home recipes. Everything I’ve tried is wonderful!
1/2 cup butter
1 1/4 cup granulated sugar
1/3 cup milk
1 1/4 cup mashed sweet potatoes, squash or pumpkin
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (I didn’t have any, but they tasted good without)
Raw turbinado sugar for topping (I didn’t have any, but I used powdered sugar instead)
Heat oven to 400. Grease or line muffin cups (makes 12).
In large bowl, cream together butter and sugar with electric mixer. Add eggs, milk and mashed sweet potatoes and continue creaming.
In seperate bowl, stir together the flour, baking powder, salt, cinnamon and nutmeg. Add the dry ingredients to the creamed mixture, stirring just until moistened.
Fill the muffin cups two-thirds full and sprinkle tops with raw turbinado sugar (I used powdered after they were baked). Bake about 20 minutes or until a toothpick inserted in center comes out clean (mine were done in about 18 minutes.