I’m thrilled to introduce you to my incredible food contributor, Sarah of The Homemade Haus. If you don’t already follow her, you’re going to rectify that immediately. Your kitchen, friends, and family, will thank you for it.
I’ve been attempting to wake up before my kids in the morning. Lately, I’ve opted for the snooze button more times than not, but I rarely regret it when I do manage to crawl out of bed on time.
There’s something about starting the day with calm and quiet that helps set the tone for the rest of the day. I fill my favorite gray and white mug with freshly brewed coffee and grab a piece of fruit or a muffin – whatever we have on hand to hold me over until the kids wake up. And then I settle into the white armchair in the corner, the thick red blanket draped over me, a book in my lap, and breakfast within arm’s reach.
Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray, or use liners. Set the prepared pan aside.
In a medium bowl, stir together the flours, oats, cinnamon, baking powder, soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. On medium speed, cream the butter and sugar together, mixing for about 1-2 minutes. Add in the sweet potato puree, applesauce, and vanilla extract, mixing after each addition.
Add the dry ingredients to the wet ingredients, and stir with a wooden spoon or spatula, just until combined (don’t overmix!).
Spoon the batter into the prepared muffin tin (I like using an ice cream scoop for this). Top with turbinado sugar if you’d like.
Let the batter rest for about 10 minutes before putting it in the oven. Do not skip this step! (read why.)
Place the muffin tin in the oven and bake for about 20-24 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for a few minutes, and then place them on a wire rack to cool completely.
*Note: ”White” whole-wheat flour is still 100% whole wheat – it’s simply one particular type of wheat. It’s milder in flavor and lighter in color than some other whole-wheat flours. You can easily find it at many grocery stores (I most recently purchased a bag at Trader Joe’s).
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Mmmm….these definitely look like fall muffins!
Did you use canned sweet potato puree?
I just cooked whole sweet potatoes and puréed them myself, but you could definitely try canned! Just make sure there’s no sugar or other flavors added o the canned ones, otherwise the final product will change.
How do you make the sweet potato purée ? I assume you bake the potato and then purée it?
( also small editing note, your Asterix is in the wrong spot )
Yes! You can just bake or boil plain sweet potatoes, and then purée the cooked sweet potatoes in the blender or with an immersion blender.
I usually wash the potatoes and stick them in a large pot of water (whole with the skin on) and cook them on the stove until tender. Then I run the cooked potatoes under cold water and the skin slides right off. Then I just blend the potatoes. If the potatoes are large, they can take a while to cook this way, but there’s hardly any work to it so I find it to be the easiest. Leftover puréed sweet potatoes can be frozen.
And thank you for catching that error!
Oh wow, these look super yummy! I might just have to give these a go in the coming weeks. Thank you for sharing Sarah :)
On resting the batter, would it be good practice to rest any and all cake batters? I wonder if this is what my cake baking has been missing….
Thank you! In this particular case, the resting has to do with the use of whole wheat flour. For other baking, letting the batter rest could cause the final product to not rise as much. Typically, cake batters should not rest. But it all depends on what you’re baking, what leaveners you use, the flours, etc. Hope that helps!