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Listed in: Breakfast
Cooking oil spray 4 tablespoons (55 g) butter, softened
1/2 cup (100 g) sugar (or Sucanat)
2 large eggs
1 teaspoon vanilla extract
1 cup (245 g) applesauce
1 1/2 cups (188 g) oat flour (or whole-wheat pastry flour to increase the fiber)
1 teaspoon baking soda
1/2 cup (56 g) toasted wheat germ
1/4 cup (26 g) ground flaxseed
1/4 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
3 cups (330 g) grated sweet potato
Preheat the oven to 375°F (190°C, or gas mark 5) and spray a large mini-muffin tin (makes 24 mini-muffins) with cooking oil. Set aside.
In a mixer, cream the butter and sugar together. Add the eggs, vanilla, and applesauce, and beat until smooth.
In a medium bowl, whisk together the flour, baking soda, wheat germ, flaxseed, salt, cardamom, and cinnamon. Add the dry mix to the wet mix, fold in the sweet potato, and mix by hand until just incorporated. Pour the batter into the tins and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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