Sweet Potato Corn Muffins

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There are a thousand ways to make healthy muffins, but I like them best when they are soft and squidgy, low in fat, and a little bit sweet. The great thing about these particular muffins is that the bulk of them is made from vegetables commonly found in desserts. Sweet potato puree, stoneground cornmeal and whole wheat pastry flour compose the bulk of the batter, while nut milk and natural yogurt add plenty of moisture. I also have a soft spot for this recipe because I can make it 100% organic without breaking the bank or sacrificing flavour, and the potato puree results in a pleasantly tender texture similar to that of banana bread. Although totally addictive on their own, the muffins are made even better with fun add-ins, like a cup of toasted chopped pecans or a mixed and matched cup of nuts, seeds, and dried fruits. One batch will have you looking forward to breakfast all through the work week.

Sweet Potato Corn Muffins

Inspired by: Minimalist Baker, ‘Sweet Potato Almond Butter Muffins’

Ingredients:

1 cup unbleached all-purpose flour (130g)
1 cup whole wheat pastry flour (100g)
1/3 cup stoneground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup natural yogurt
3/4 cup almond milk
1 egg
3/4 cup + 1 tablespoon sweet potato puree (from 9 oz cubed sweet potato)
1 1/2 teaspoons vanilla extract
2 tablespoons oil of choice
1/3 cup raw granulated sugar of choice

Optional Add-Ins:

Choose one of the following:

  • 1 cup coarsely chopped toasted pecans
  • 3/4 cup dried fruit such as raisins, cranberries, or chopped dried apple
  • 3/4 cup dried coconut flakes
  • 1 cup mixed nuts, seeds and dried fruit

Method: 

Preheat the oven to 350° F. Brush the muffin moulds with a small amount of oil.

In a large bowl, whisk to combine and aerate the all-purpose flour, whole wheat pastry flour, cornmeal, baking powder, baking soda, cinnamon, and salt. If using add-ins, toss them in with the dry ingredients.

In a medium bowl, whisk together the potato puree, yogurt, vanilla extract, oil, and sugar until the ingredients are well combined. If you are using a large granulated raw sweetener, allow the sugar to dissolve for a few minutes while occasionally whisking the mixture.

Whisk in the egg until it is well combined. Gradually add the almond milk while whisking until the mixture is smooth.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and use a spatula to fold everything together just until no streaks of flour remain.

Fill the muffin cups almost to the top for large domed muffins (the batter will fill approximately 11 of the muffin moulds). Bake immediately in the preheated oven for 20-23  minutes or until the tops spring back to the touch. Let cool in the pan for 15 minutes, then move to a wire rack to cool completely.

The muffins will keep for 3-4 days in a sealed container at room temperature.

 

 

Carrot Cake Pancakes (Vegan)

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     For someone with a serious sweet tooth, pancakes are a quick and convenient way of whipping together a satisfying meal using ingredients that I already have on hand. They are also a low risk way of experimenting with a variety of wheat and non-wheat flours, and are easily made without eggs or dairy. Lately it has become a worthy challenge for me to prepare all the food that I make for myself with ingredients that are organic but also cheap and accessible, and as a result pancakes have become a staple in my diet. If you can’t find organic currants, a 1/4 cup of raisins or chopped dried apples make tasty alternatives. Top these fancy hotcakes with freshly sliced bananas and maple syrup and invite your best vegan friends over for breakfast.

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 Carrot Cake Pancakes (Vegan)

Ingredients:

3/4 cup unbleached white pastry flour (or unbleached all-purpose flour), spooned and leveled

3/4 cup whole wheat pastry flour, spooned and leveled

1 tablespoon + 1/2 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

Pinch of nutmeg

1 1/4 cup almond milk or other non-dairy milk

3 tablespoons organic raw sugar or sweetener of choice (I often use sucanat)

1 teaspoon vanilla extract

1 1/2 tablespoons oil

1/2 cup shredded carrot, lightly packed

3 tablespoons organic dried currants

Method:

In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, and nutmeg. Add the currants and toss to combine. Make a well in the center of the flour for the wet ingredients.

In a small bowl, whisk together the almond milk, raw sugar, oil, and vanilla extract. Try to dissolve the sugar as much as possible by giving the mixture the occasional whisk until it is time to combine the liquid with the dry ingredients.

Heat some oil in a large pan over medium heat.

Prepare the shredded carrot while you wait for the pan to become hot.

Add the grated carrot to the wet ingredients and give the mixture a final good stir. Poor the liquid into the centre of the flour and use a wooden spoon or a small stiff spatula to stir the dry ingredients into the wet. Begin in the center and work outwards, slowly drawing the flour into the milk in circular motions until no streaks of flour remain.

Spoon 1/4 cup sized scoops onto the hot pan. Let the pancakes cook until there are open holes on the top of the cakes and the edges are a noticeably darker colour. Flip the pancakes and cook for several minutes more until the bottoms are a dark golden brown. Serve immediately.