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Ingredients

Adapted from Good to the Grain Sweet Potato Date Muffin

Ingredients

Dry mix:
1 cup Hodgson Mill Multigrain Cereal, dry
1 ¼ cups Hodgson Mill Naturally White Flour
1 Tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Wet mix:
¼ cup vegetable oil (may also use coconut oil, or softened butter)
½- 2/3 cup brown sugar or maple syrup (depending on your sweet tooth)
2 eggs
½ cup buttermilk (or substitute plain yogurt)
¾ pound sweet potato, baked and scooped out of peel (about 1 1/2 cups)
6-10 large dates, chopped (about ½- ¾ cup, depending on how much you like dates)

Directions
Preheat oven to 400° F. Line muffin pan with liners, or lightly grease with nonstick spray.

Mix together the dry ingredients in a bowl and whisk to get rid of clumps. Mix the wet ingredients ? oil, egg, sweet potato, buttermilk and sugar or maple syrup in another bowl. Add dry mix to wet ingredients and mix until just combined. Gently stir in chopped dates, separating them as you pour them in so they don?t clump. Batter will be thick.

Pour or spoon into prepared pans and bake 10 minutes at 400° F, then reduce heat to 350° and bake 15-20 minutes more. Muffins are done when lightly browned on top and toothpick inserted into center comes out clean.

Let muffins cool. (See above about laying muffins on their side while cooling to prevent soggy tops.)

Notes: Makes 12 muffins. Keeps about 3 days in airtight container in cool place.

For a creamy, slightly sweet “schmear” or light frosting, blend softened cream cheese with a little bit of maple syrup and cinnamon?about one ounce cream cheese to one teaspoon syrup and a pinch of cinnamon.

Description

I Pretty Much Gave Up On Store-bought Muffins A Long Time Ago. It Only Took One Or Two Disappointments To Make Me Avoid Them; Maybe It Was The Bran Muffin That Was Timid And Cakey, Overly Swe...

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