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.
- 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