Sweet potato muffins from Good to the Grain: Baking with Whole-Grain Flours (page 44) by Kim Boyce and Amy Scattergood

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Zosia on May 01, 2014

    Moist, nicely spiced muffins with much of the sweetness coming from the roasted potato and dates. Do follow the author's recommendation to eat these warm as the texture was a little gummy at room temperature. I made 12 - slightly smaller than the recipe directs - that baked in 30 minutes.

  • TrishaCP on May 08, 2012

    The most moist whole wheat muffin I have made to date. I was a bit concerned that the chopped dates would take away too much from the sweet potato flavor, but instead I found that they helped to highlight the caramelization from the roasted sweet potato. I think I might add a bit less sugar next time, because the dates are quite sweet.

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