Sunday, May 20, 2012

Chipotle Cheddar Sweet Potato Muffins

Chipotle Cheddar Sweet Potato Muffins

Makes 10-12 muffins
  • 1 large sweet potato, peeled and cubed
  • 1/2 cup low fat buttermilk
  • 1 egg, lightly beaten
  • 1/2 shredded low-fat cheddar cheese
  • 1 1/2 cups whole-wheat AP flour
  • 1 tsp chipotle chile powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Preheat oven to 375F. In a small pot, add the potato and enough cold water to cover. Bring to a boil and cook until fork tender, about 15 minutes. Drain, transfer to a large bowl, and mash until smooth. Add buttermilk and stir well to combine. Stir in egg and cheddar and set aside.

In a small bowl, whisk remaining ingredients. Sprinkle half of mixture over potato mixture and fold in with a rubber spatula. Repeat with remaining four mixture.

Spoon batter into muffin tin, about 3 tbsp per muffin. Bake for 15-20 minutes until a toothpick inserted in the centre comes out clean. Let cool for 5 minutes. Run a knife along the edge of each cup to release the muffin and transfer to a wire rack. Serve warm. Cool completely before storing. Transfer to an airtight container and refrigerate for up to 1 week.

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