A perfect on-the-go breakfast
These pillowy muffins are one of my favourite breakfast options when I’m on the go (which is always), because they’re as packed with healthy goodness as they are with flavour. Their main ingredient may surprise you: sweet potatoes. Then again, carrot cake and zucchini bread might have sounded weird at first, but now they’re favourites.
By microwaving the potato until it’s soft, you’ll get an amazingly sweet, creamy and low-fat start to the batter, which also includes fibrerich whole wheat flour, bran and oats, wholesome milk and delicious brown sugar and molasses. The addition of dried fruit kicks up the nutritional power, plus adds extra sweetness and texture. The kids will never know they’re eating vegetables for breakfast. Best of all, these freeze like a dream. Make a couple of batches at a time and you’ll be covered for a month.
Ricardo’s Awesome Sweet Potato Breakfast Muffins
Ricardo Tested Muffins
1 lb (454 g) sweet potatoes (about 1 large sweet potato)
1 cup (140 g) whole wheat flour
1/2 cup (120 g) lightly packed brown sugar
1/2 cup (50 g) rolled oats
1/2 cup (30 g) wheat bran
1 tsp (5 g) baking powder
1 tsp (7 g) baking soda
1 pinch cinnamon
1 pinch nutmeg
1 pinch salt
2 eggs
3/4 cup (180 mL) milk
1/3 cup (75 mL) canola oil
3 tbsp (45 mL) molasses
3 tbsp (30 g) raisins
2 tbsp (25 g) chopped dried figs (about 2 dried figs)
Toppings (optional)
2 tbsp (12.5 g) rolled oats
2 tbsp (16 g) pumpkin seeds
3 dried figs, each cut into 4 slices
With the rack in the middle posi- tion, preheat the oven to 350 F (180 C). Line 12 muffin cups with paper or silicone liners.
Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about 3/4 cup (180 mL) of mashed sweet potato purée. Set aside.
In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened.
Add the raisins and dried figs. Spoon the mixture into the muffin cups.
Toppings
Sprinkle with the oats, pumpkin seeds and a fig slice, if desired.
Bake for 25 to 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack.
Note: For a complete breakfast, serve these muffins with yogurt or cheese.
Try more of Ricardo’s recipes by visiting his website, ricardocuisine.com. Ricardo’s cookbook Mon Premier Livre de Recettes is short-listed for a Taste Canada 2016 book award in the single subject cookbook category.