Sweet Potato Graham Muffins
Did I mention that I love to bake muffins? I think I did. I was scouting around on the internet a few years ago and landed on Whole Foods’ website. I found these under the breakfast category: Sweet Potato Graham Muffins. These muffins sounded too intriguing to pass up. Graham cracker crumbs replacing some of the flour? Grated sweet potato?? Yes, and double yes. I made a double batch and took a few down to school to give to my kids’ teachers and a couple of friends. Everyone loved them and wanted the recipe. They’ve been one of my special go-to muffin recipes ever since. They are healthy and very moist. They are not very sweet at all, but can be spruced up with a little sugar-cinnamon-nut topping like the apple muffins recipe that I feature here. The grated sweet potato in this recipe add more moisture to the muffins, as well as the yogurt. The graham and pecan topping adds a wonderful crunch…the icing on the cake, so to speak. If you make these and serve them to family and friends, don’t tell them what kind they are. Everyone guesses carrot or pumpkin because nobody ever makes sweet potato muffins, right? I like to throw in about a teaspoon or so of cinnamon as I think it compliments the sweet potato so well. Cinnamon gives the muffin a nice. spicy warmth. In fact, there’s probably not a muffin recipe around that I don’t add it to.
Don’t have any yogurt? I used low-fat buttermilk instead as I always have that and they are perfectly interchangeable. Just melt the butter all the way if you use buttermilk or the butter will get very lumpy. I also added a teaspoon of cinnamon to the flour mixture because the warmth of cinnamon in a muffin is completely necessary in my opinion. I love my cinnamon. You may notice that my muffins look different than the picture on the Whole Foods website. I was out of pecans and graham crackers, so I just used walnut pieces. I was not to be deterred.