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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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From Kim Boyce's Good to the Grain Ingredients:
1/2 lb about 2 small sweet potato |
vegetable oil, spray for coating the tins |
1/4 cup butter |
3 tablespoons dark brown sugar |
3 tablespoons sugar |
1 cup flour |
3/4 cup whole wheat flour |
1/4 cup whole wheat pastry flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon cinnamon |
1 teaspoon ginger |
1/2 teaspoon allspice |
1 cup buttermilk |
1/4 cup plain yogurt |
1 egg |
1 teaspoon vanilla |
12 medjool dates, pitted and cut into 1/4 to 1/2 inch pieces |
Directions:
1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside.
2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
3. Cream the butter and sugars until light and fluffy, about 3 minutes.
4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.
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