Friday, October 28, 2011
Sweet Potato Molasses Muffins: A Visit with Friends (and Halloween Festivities)
We have some dear friends visiting for the weekend! Dan and Jacob arrived last night and it’s always special to get time with them. This morning Dan headed to a conference and my family took off for work and school. This means Jacob (who is 7) and I get to spend the day together and I have really been looking forward to this time! We have big plans ... a visit to the zoo, a stop at Top Pot Doughnuts, Lego playing, Mad Libs – and, of course, some baking. Jacob already helped knead the challah dough for tonight. I have other treats planned, too. This is Halloween weekend, after all!
Tomorrow we are all going to carve pumpkins, and I’ve baked some Sweet Potato and Molasses Muffins to eat while creating our jack-o-lantern masterpieces. The muffins will go with a lunch of eyeball chili, spider web pizzas, apple cider and hot chocolate. I do love Halloween!
These muffins make a wholesome snack or would be a tasty addition to your pre trick-or-treating dinner. They are full of roasted sweet potatoes, some whole wheat flour and sweetened with molasses. I use blackstrap molasses for more molasses punch, but if you prefer a more subtle flavor you can use light molasses (this will also give your muffins more orange color). I’ve also used a 15 ounce can of butternut squash puree before when I didn’t have time to roast the sweet potatoes, and this worked deliciously, as well.
I’m off to the zoo with Jacob! Enjoy your Halloween weekend!
Sweet Potato and Molasses Muffins
Adapted from Bon Appetit
1 1/2 cups sweet potato puree, made from roasting a large, orange flesh sweet potato (about 1 1/2 pounds) until soft and pureeing in food processor (or you can substitute a 15 ounce can of unsweetened sweet potato or butternut squash puree)
2 eggs, room temperature
1/2 cup whole milk
1/2 cup molasses (dark creates a more intense flavor and brown color, light a more subtle flavor and more orange color in muffins)
3 tablespoons unsalted butter, melted
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon kosher salt
3/4 teaspoon ground ginger
Preheat the oven to 400 degrees. Butter or line a muffin tin with paper cups.
In a large bowl, stir together the sweet potato puree, eggs, milk, molasses and butter. Mix in remaining ingredients and stir until just mixed. Divide batter among the 12 cups. Bake for about 20 minutes, until a tester inserted comes out with a just a few moist crumbs. Serve warm or room temperature.