Sweet Potato Muffins

12 fresh sweet potatoes

6 cups whole wheat flour

8 cups oat flour (ground from whole oats in a blender)

3 cups packed light brown sugar

3 Tbsp. baking powder

2 Tbsp. baking soda

1 1/2 tsp. salt

2 Tbsp. ground cinnamon

2 Tbsp. ground ginger

2 Tbsp. ground cloves

12 large eggs

1 1/2 cups olive oil

1/4 cup pure vanilla extract

3 cups low-fat, plain Greek yogurt

2 cups orange juice

1. Be sure that all ingredients are at room temperature.
2. Preheat convection oven to 350°F set on low fan.
3. Bake the potatoes for about 1 hour or until soft. When cool enough to handle, peel, and mash flesh.
4. Meanwhile, coat muffin pans with pan release spray.
5. In a medium bowl, sift together the whole wheat flour, oat flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk until well combined.
6. In a large bowl, beat the eggs; add the olive oil, vanilla, yogurt, orange juice, and mashed sweet potatoes and whisk to combine.
7. Fold the dry ingredients into the wet until just combined. Do not overwork the batter.
8. Using a 3-oz. ice cream scoop, portion batter into prepared pans and bake until a toothpick inserted into the center of the bread comes out clean, about 20-25 minutes.
9. Allow muffins to rest in pan for 10 minutes; turn out onto a wire rack to cool completely.

Note: You may also vary baking spices depending on your taste and that of the kids. Other spice ideas include nutmeg, all spice, mace, star anise, and cardamom.

All grain products served in SBP must be credited based on per-ounce equivalent (oz eq) standards. Baked goods (breads, muffins, biscuits, bagels, etc.) credit as 1 oz eq=2 oz.

1.5 oz equivalent whole grain-rich

Calories 157 Saturated Fat 4.70% Sodium 132.76mg