Learn to bake sourdough bread - the best bread in the world!

Sourdough Sweet Potato Muffins

Sweet Potato Muffins

Sweet Potato Muffins

 

It’s that time of year where baking of squash, sweet potaoes (and/or yams) and other such autumn treats are pretty standard fare, especially around Thanksgiving. This recipe features leftover baked sweet potatoes baked up into muffins. You can substitute any veggie with a similar texture such as those mentioned above. I like using up my extra starter instead of tossing it whenever I can and these yummy tender treats will help you do just that.

.

Sourdough Sweet Potato Muffins

Use two medium sized mixing bowls, one for wet ingredients and one for dry ingredients.

Bowl One:

  • Sweet Potato (baked, skins removed, mashed) – 4.5 oz/127g
  • Sourdough Starter @ 100% hydration – 6 oz/170g
  • Oil – 2 oz/56g
  • Honey- 3 oz/85g
  • 2 large eggs or 3 medium eggs – around 4.4 oz /124g
  • milk – 8 oz/226g

Beat all ingredients together well, set bowl aside. 

 In second mixing bowl, mix together:

  • Whole Wheat flour – 10 oz/283g
  • Ground flax seeds or toasted wheat germ- 1 oz/28g
  • Ground cinnamon- 1 teaspoon
  • Baking soda – 1 teaspoon
  • Baking Powder- 2 teaspoons
  • Salt – .3 oz  or about 1.5 teaspoons


Stir all ingredients in bowl two until well mixed then pour the dry ingredients from bowl two into the wet ingredients in bowl one. Stir the two sets of ingredients together just until the dry ingredients are moistened (do not overmix unless you prefer tough muffins with peaks).
Press goodies into the top...

Press goodies into the top....

 

Spray your muffin tin with pan spray. Then spoon batter into a 12 cup muffin tin, press nuts, dried cranberries, seeds, raisins or anything else you desire into the batter on top of the muffins and then bake at 425 for 20 – 22 minutes. Notice that I did not press the cranberries in deep enough and a lot of them fell off (don’t worry I scooped them up and made sure they went to a good home 😉  )  Makes 12  muffins ( I always fill batter to the very top of the muffin cup). You know how you always want your muffins to turn out billowy, soft and tender, with a gentle sweetness and delicious smell… well here they are, you won’t be disappointed. Just make sure not to over bake.
Sweet Potato Muffins made with leftover sourdough starter
Sweet Potato Muffins made with leftover sourdough starter
It's fun to put something on top...

It's fun to put something on top...

Buttered Muffin

Buttered warm muffin....

 

Have fun baking ( and then eating it ) , I always do…. 😉
.
Similar posts
  • Experiments With Freezing DoughI’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough.  After bulk ferment, I put the dough into the fridge to cool it down before shaping it. Chilling the dough minimizes excessive rising before it freezes. After refrigerating the dough for two hours, I shaped the loaves [...]
  • Slowing Down FermentationMost likely ambient temperatures are warmer now that it’s summer here in the northern hemisphere. Your starter and dough can over-ferment easily in hotter weather. Here are some ideas for slowing down your starter and dough: Things that help slow down a starter [...]
  • Summertime Wheat BreadI had some Yecora Rojo berries wheat left from the bag of wheat berries that Guy Frenkel sent me so I thought I'd use them up. I wanted to do something a bit different too, so I added a new ingredient that I hadn't tried before.It's not quite summer yet but it will be really [...]
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]

4 Comments

  1. March 27, 2012    

    Hi.. This is the first time I came to your blog. I am so interested to make this sweet potato muffin. Can you please explain to me what is sourdough? I am Asian people and never hear about this. Need a help here because I think this recipe looks worth to try.

    • northwestsourdoughnorthwestsourdough
      March 27, 2012    

      Hi Yui, Sourdough is basically just water and flour left out to ferment. It is then used to bake bread with. Do a web search on sourdough and sourdough starter. That should get you going… have fun!

  2. November 10, 2011    

    So pretty and tempting! Another good way to use our starter, right? I bet the taste is way better than with regular muffins.

    • northwestsourdoughnorthwestsourdough
      November 15, 2011    

      Hi MC, I love a yummy sourdough muffin now and again. However, I usually stuff the insides instead of the top with goodies. My kiddos, don’t like hitting the goodies inside, so I put it on top, they seem to like it that way. Kids, what can you do?

Leave a Reply

Your email address will not be published. Required fields are marked *

Free E-Book

Get, "Make Your Own Sourdough Starter" FREE!

Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Only 10-15 dollars  

Categories

Archives

Favorite Bread Baking Equipment