Sweet Potato Muffins

Last Saturday, I went to cycling class with my father and then made a stop at the small natural food grocery store to grab something healthy to eat before going out for coffee because I forgot my post workout snack at home.  Sometimes, mistakes lead to good great discoveries, such as the sweet potato, raisin muffin I purchased that morning to split with my dad.  We've been through this whole "I am extremely choosy about the types of muffins I eat and never end up eating a muffin that isn't homemade because only about .8% of muffins in the world are truly muffins" thing a million times before.  To my surprise, the sweet potato muffin had grated potatoes in it rather than a potato puree and was packed full of organic raisins and spices.  Just the way I like it!  After eating this muffin, I did what I usually do after consuming a delicious baked good.  First, I told my mother about this muffin.  Then, I began searching for a recipe online.  After multiple searches, I found a recipe that was low on sugar, contained grated sweet potatoes, and had whole grains.  I really like this recipe, however, I did reduce the sugar slightly and add additional spices.

Sweet Potato Muffins (www.easypeasyorganic.com)
Ingredients
2 free-range eggs, preferably organic
1/2 c olive oil (light or extra virgin are fine)
1 tsp vanilla
1 c rapadura sugar (I used 1/2 cup brown sugar and 3 TBSP honey)
3 c grated (raw) sweet potato
1 c ground cashews or almonds
2 tsp baking powder
1 tsp cinnamon (I used 2 tsp cinnamon and 1 tsp Penzey's Baking Spice
1/2 tsp salt
1 3/4 c wholemeal (or wholewheat) flour (I used a combination of whole wheat, spelt and buckwheat flour)
Directions1. Preheat the oven to 320 degree and line muffin tins with papers 
2. In the bowl of a food processor, pulse enough cashews to yield 1 cup of group cashews (1.5 cups of cashews whole cashews make approximately 1 cup of ground cashews)
3. In a large bowl, mix together the eggs, oil and vanilla. Then add the sugar and mix until thoroughly combined. Add the sweet potato and cashews and mix again.
4. Add the baking powder, cinnamon, salt and flour and mix to combine. 

5. Spoon the batter into the muffin papers - so that each is about 2/3 full. Put the muffin tins into the oven for about 25-30 min, or until the tops of the muffins are golden and ever-so-slightly crispy - and when a skewer inserted into the center of the muffin comes out clean.

Ground Cashews

T showing off his potato grating skills

These won't last long around here...