Sweet Potato Muffins

I do not know what has happened to my four and a half year old all of the sudden, but it is like her taste buds have come to the realization that there is more to life than grilled chicken, rice, broccoli, and protein bars. Ok, that is a little bit of an exaggeration because she also loves all sorts of fruits, eggs, pancakes, waffles, and of course cheese quesadillas, but one thing she has never really been a fan of, is sweet potatoes. Growing up, I was never really a fan of them either, so I have never pushed them on her, except when she was an infant, but still, it is like a switch was flipped, and all of the sudden, she is eating avocado and sweet potatoes by the spoon full. It is amazing, and I for one, am thrilled.

I have no idea what on earth inspired me to write this recipe, except for the fact that I had one lonely sweet potato sitting in a bowl on my counter, and it needed a purpose. I decided to peel it, shred it, and toss it in some muffin batter with cinnamon and hand it to my kiddo, and she ended up eating three. Yes, three. When I took pictures for this recipe, I ended up dicing it, and it was delicious, but the sweet potatoes still had a tiny bit of firmness to them, which we were all totally fine with, and-you could taste the sweet potato more than just when they were shredded. How you dice, shred, slice, whatever, is completely up to you. I usually do it different every time, because you know, I am no chef, I am just a home cook who likes to keep things fun, and "throws it all together". I hope you enjoy these as much as we do. Breakfast, snack, dessert, they are good for anything.


Sweet Potato Muffins
Yield: 8-10

2c. Pamela's Baking Mix
1/3c. Sugar
1T. Cinnamon
1 Egg
1/2c + 2T Water
2T Honey
1c. Peeled, Diced/Shredded/Chopped Sweet Potato (One small/medium Sweet Potato)

Preheat oven to 350.

Combine Dry ingredients in a mixing bowl with a fork. Mix in wet ingredients and then fold in sweet potatoes. Spray muffin tins or lined muffin tins with non stick spray and fill to the top of the liners or almost to the top of the tin. Bake for 16-18 minutes until muffins are just firm to the touch.