Just when it was beginning to feel a lot like autumn...
After a remarkably cool summer, we are now experiencing record high temperatures for this time of year. There are way too many spiders, yellow jackets and bugs around. I think they're all a bit confused! Well, no matter. I'm going to pretend that the air is crisp and cool. I'm going to turn on my oven and bake up some lovely sweet potato muffins with cranberries, pears, cinnamon, nutmeg and cloves....
I spotted a recipe for mini sweet potato muffins in the most recent Taste of Home issue. I happened to have a couple of sweet potatoes in my fridge and as you know, I have a weakness for muffins, so I just had to give these a try.
I put my own twist on the original recipe, adding the cranberries and chunky pear sauce, replacing the granulated sugar with honey and using Bob's stone ground whole wheat pastry flour.
I love these! Just when I think I've found a favorite muffin recipe, another one comes along to take its place.
Sweet Potato Cranberry Pear Muffins
by theUngourmet -inspired by Taste of Home
Makes about 1 dozen muffins
1 3/4 cups whole wheat pastry flour
1/4 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup dried cranberries
1 cup mashed sweet potatoes
1/4 cup chunky pear sauce
1/2 cup low fat milk
1/2 cup honey
1/4 cup canola oil
2 tbsp whole wheat pastry flour
2 tbsp rolled oats
1 tbsp raw sugar
1/2 tsp ground cinnamon
1 tbsp cold butter
Preheat oven to 350. Line a muffin pan with paper liners. Lightly spray oil the paper liners.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cranberries. In another bowl, whisk together the eggs, sweet potato, pear sauce, milk, honey and oil. Stir the egg mixture into the flour mixture just until moistened.
Fill baking cups 2/3 full.
For the streusal, combine the flour, oats and sugar. Cut in the butter until crumbly. Sprinkle over batter.
Bake for 16-18 minutes until golden and toothpick inserted into center of muffins comes out clean. Cool for 5 minutes in pan before transferring to a wire rack.
Have an amazing week! Happy Autumn!