Sweet Potato and Maple After School Muffins

We're all bunkered down here waiting to see what hurricane Sandy brings. Schools and offices are closed, the cupboard is stocked, and the firewood is piled high. The winds are whipping aroung outside and we're as prepared as we can be to get thorough the inevitable loss of electricity.

While the power is still on and others in the house are occupied reading and doing homework, I'm sneaking a few minutes to share this recipe with you. It's another in my effort to make healthier after-school snacks for the kids.

Because sweet potatoes are in abundance this time of year and are reputedly one of the healthiest foods available, they seemed like a logical base for a muffin. I also used oat flour for its whole grain goodness and earthiness and olive oil as a healthier alternative to butter or canola oil.

To flavor the muffins, I used my favorite complement of fall spices, those that traditionally jazz up apple or pumpkin pies. But this time, I increased the nutmeg to bring that spice, which so often takes a back seat to cinnamon, up to the forefront.

I made the first batch of muffins with only maple syrup and although the kids gave them a thumbs up, Gabe and I both thought they needed to be a bit sweeter. Interesting that we had more of a desire for that sweetness than the kids did, isn't it?

After about a day in the storage tin, something funny started to happen to the sweet potato in the muffins. It began to oxidize and those flecks of potato turned from a beautiful autumnal orange to blue and green. I don't know how to explain the science behind that change, but it was not at all appetizing.

When I made the muffins a second time, I tossed the sweet potato with a bit of lemon juice before adding it to the batter. That has done the trick and kept the sweet potato its original color even after cooking and a week of storage. I also added brown sugar to the second batch to make them a bit sweeter. We all did a blind taste test and agreed that the sweeter version was tastier.

If you're home bound, you oven still works, and you happen to have a sweet potato lying around, here's a lovely little snack that you can enjoy and still feel virtuous.

2009: Brown Sugar Cookies
2010: Dinner in a Pumpkin
2011: Caramel Apples

Sweet Potato and Maple After School Muffins

Makes about 18 muffins
approximately 20 minutes preparation time
25 minutes baking time

1 1/2 cups all purpose flour
1 1/2 cups oat flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons baking soda
3/4 cup olive oil
1/2 cup maple syrup
1/2 cup brown sugar, plus 3 tablespoons, divided
2 eggs, lightly beaten
2 teaspoons vanilla
3 cups grated sweet potato (approximately 1 large sweet potato)
3 tablespoons freshly squeezed lemon juice

Preheat oven to 325 degrees. Grease two muffin trays or line them with cupcake liners.

In a medium-sized bowl, whisk together the all-purpose flour, oat flour, salt, cinnamon, nutmeg, and baking soda.

In a large measuring cup or small bowl, pour the lemon juice over the shredded sweet potato and stir to completely coat. In a large bowl, whisk together the olive oil, maple syrup, 1/2 cup of brown sugar, eggs, and vanilla. Add the shredded sweet potato and mix thoroughly. Add the dry ingredients and stir with a wooden spoon just until the dry ingredients have been evenly incorporated.

Spoon into the muffin tins. Sprinkle the remaining brown sugar over the tops of the muffins.

Bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Let cook for a couple of minutes in the pan, then turn onto a baking rack to cool.

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