A couple years ago (wait, what? Cue all of the time-goes-by-too-fast feelings...) I shared a recipe with you. It was a fruity quinoa loaf, inspired by a pathetic looking fruit basket.
This weekend I was inspired to make Spiced Apple Sweet Potato Muffins.
There is never a shortage of over-ripe fruit around here. Bananas that are past their prime get frozen for smoothies, as do berries and grapes. Apples, pears, and peaches usually end up in baked goods. I don't even want to talk about avocados.
The slightest hint of a bruise, and an apple around here is no longer fit for human consumption. So I often end up slicing them for dipping, or chopping them up for muffins.
These muffins turned out perfectly tender, sweet, and fruity. The sweet potato is cooked and mashed, the apples are finely chopped for maximum flavour, and the spices are just right.
Got apples? Make muffins. Specifically, these muffins.
Spiced Apple Sweet Potato Muffins
1 large sweet potato, peeled, cooked, mashed, and cooled.
3/4 cups milk
1/2 cup coconut oil, melted
3/4 cups sugar
1 egg, beaten
2 cups flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 medium sized apples, peeled, cored, and chopped, approx. 3 cups total
1/2 lemon, zested and juiced
The sweet potato can be cooked in the oven, 1 hour at 400°F, or in the microwave, on high for 5 minutes. Don't boil it. It will retain to much moisture and you'll end up with mushy muffins.
Peel and chop your apples. Toss with the lemon juice and zest.
Preheat oven to 400°F. I have a convection oven so I set it on 375°F. Grease your muffin tin or line with paper liners.
Combine the sweet potato, milk, coconut oil, sugar and egg. Stir until well mixed.
In a separate bowl, whisk together all of the dry ingredients until well combined. Add the wet ingredients and stir until just barely combined. You don't want to overmix muffin batter or you'll end up with hard muffins. A few streaks of flour is OK.
Stir in the apples and spoon into the muffin cups, filling almost to the top. Bake for 20-30 minutes, until toothpick inserted into the middle of a muffin comes out clean.
Makes 18 muffins.