Old news: we are trying to eat healthy (along with all the rest of this over-indulgent country we call home).  That still doesn’t keep my sweet tooth in check.  When Alice was first born, I was baking almost every day.  Which translates to a family of two overgrown adults and a three-year-old polishing off half a recipe of baked goods EVERY FLIPPIN’ DAY.  That is ancient history, and I have since realized that all those carbs might have been the reason I wasn’t dropping the baby weight like I did with Finn.

Side note:  It is truly amazing what cutting out half a stick of butter per day will do for your waistline!

One of my very favorite goodies to make were Sweet Potato Cupcakes.  I found the recipe in Better Homes and Gardens magazine while in the waiting room of the doctor’s office and unabashedly ripped it out and stuffed it in my bag.  Fast forward five or six years, and I stumbled across it on Pintrest, proving once and for all that Pintrest is the center of the universe.  Here it is, if you want to experience it in all its original glory.

Alas, it was not terribly healthy for me.  I got a major bug up my tush last night for them, so I changed the recipe a bit.  And (gasp!) got rid of the frosting.  Now Sweet Potato Cupcakes are MUFFINS.  It even sounds healthier.  I subbed out the flour for pulverized oatmeal.  I love my food processor.

I also roasted my own sweet potato, since it is cheaper and who knows what they do to the frozen ones.

Here is my adapted recipe:

  • 1 1/2 cups finley ground oatmeal (from approximatly 2 1/2 cups of rolled oats zipped through a food processor for 3-5 minutes)
  • teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • eggs
  • 1 large sweet potato, roasted for 1 hour at 350 degrees, peeled and whipped through a food processor until smooth
  • 1/4 teaspoon vanilla

1.  Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2. In medium bowl stir together the ground oatmeal, baking powder, cinnamon, baking soda, and salt; set aside.

3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add oatmeal mixture; beat until combined.

4. Divide batter evenly among prepared muffin cups. Bake about 20-25 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely. Makes 12 muffins.