Serves: 12
Source: Ricardo
Ingredients:
- 1 pound of sweet potatoes (about 1 large sweet potato
- 1 cup (140 g) whole wheat flour
- ½ cup (120 g) lightly packed brown sugar
- ½ cup (50 g) rolled oats
- ½ cup (30 g) wheat bran
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 2 eggs
- ¾ cup (180 ml) milk
- 1/3 cup (75 ml) canola oil
- 3 tbsp (45 ml) molasses
- 3 tbsp (30 g) raisins
- 2 tbsp chopped dried figs (about 2 dried figs)
- Toppings (optional)
- 2 tbsp rolled oats
- 2 tbsp pumpkin seeds
- 3 dried figs, each cut into 4 slices
Instructions:
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
- Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup (180 ml) of mashed sweet potato purée. Set aside.
- In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups.ToppingsSprinkle with the oats, pumpkin seeds and a fig slice, if desired.
- Bake for 25 to 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack.