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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.

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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…. 😉
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4 Comments

  1. Yui Yui
    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.

    • northwestsourdough northwestsourdough
      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. MC MC
    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.

    • northwestsourdough northwestsourdough
      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?

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