Multigrain Sweet Potato Date Muffins


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Dietary: Kosher, Peanut-Free, Tree-Nut Free, Vegetarian

No simpering breakfast cupcakes here; these have a firm, springy texture that makes you take your time and savor each bite, and just enough sweetness to go great with a cup of coffee.

Prep: 10 min
Total Time: 40 min
Yield: 12 muffins



Ingredients

  • 1 cup Hodgson Mill Multi Grain Cereal with Quinoa & Flax
  • 1 1/4 cup Hodgson Mill All Purpose White Flour
  • 1 Tbsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 cup vegetable oil, may also use coconut oil or softened butter
  • 1/2 - 2/3 cup brown sugar, or maple syrup
  • 2 eggs
  • 1/2 cup buttermilk, or substitute plain yogurt
  • 3/4 lb sweet potato, baked and scooped out of peel, about 1 1/2 cups
  • 6-10 large dates, chopped (about 1/2 - 3/4 cup)

Directions

  • Preheat oven to 400° F. Line muffin pan with liners, or lightly grease with nonstick spray.
  • Mix together the dry ingredients in a bowl and whisk to get rid of clumps.
  • Mix the wet ingredients — oil, egg, sweet potato, buttermilk and sugar or maple syrup in another bowl.
  • Add dry mix to wet ingredients and mix until just combined.
  • Gently stir in chopped dates, separating them as you pour them in so they don’t clump. Batter will be thick
  • Pour or spoon into prepared pans and bake 10 minutes at 400° F, then reduce heat to 350° and bake 15-20 minutes more.
  • Muffins are done when lightly browned on top and toothpick inserted into center comes out clean.
  • Let muffins cool. (See above about laying muffins on their side while cooling to prevent soggy tops.)

 

  • Notes: Keeps about 3 days in airtight container in cool place.
     
  • For a creamy, slightly sweet “schmear” or light frosting, blend softened cream cheese with a little bit of maple syrup and cinnamon–about one ounce cream cheese to one teaspoon syrup and a pinch of cinnamon.