Sunday, March 31, 2013

daring bakers: hidden veggies

Using veggies in sweet applications is something I've done before, but only with the very obvious carrot, pumpkin, zucchini and rhubarb (if it counts as a vegetable).

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

So I quickly went to the kitchen and grabbed a sweet potato I had been meaning to roast, and microwaved it to make muffins with pecans and flavored with maple syrup.

Maple Sweet Potato Muffins
recipe slightly adapted from : Ontario Sweet Potato

1 cup mashed sweet potatoes
1 ½ cups all-purpose flour
¾ cup firmly packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
¾ tsp. ground cinnamon
Dash salt
2 large eggs, slightly beaten
¾ cup salad oil
¼ cup maple syrup
½ cup chopped toasted pecans

1. In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add eggs, oil and maple syrup; blend well. Stir in pecans and currants.

2. Spoon evenly into greased muffin cups, filling each ¾ full. Bake at 350 degrees Fahrenheit for 15 minutes or until muffins spring back when lightly touched. Remove muffins from pan and serve warm. Makes 1 ½ dozen muffins.

I thought they were really good, especially the top of the muffins where I had sprinkled some maple sugar! They were pretty greasy though, so I would add some applesauce next time so I can reduce the amount of oil.

1 comment:

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