Sweet Potato Breakfast Muffins

Name: Sweet Potato Breakfast Muffins
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: 1 lb (454 g) sweet potatoes (about 1 large sweet potato); 1 cup (150 g) whole wheat flour; ½ cup (105 g) lightly packed brown sugar; ½ cup (50 g) rolled oats; ½ cup (30 g) wheat bran; 1 tsp baking powder; 1 tsp baking soda; 1 pinch cinnamon; 1 pinch nutmeg; 1 pinch salt; 2 eggs; ¾ cup (180 ml) milk; 1/3 cup (75 ml) canola oil; 3 tbsp (45 ml) molasses; 3 tbsp (30 g) raisins; 2 tbsp chopped dried figs (about 2 dried figs); 2 tbsp rolled oats; 2 tbsp pumpkin seeds; 3 dried figs, each cut into 4 slices

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Preparation 25 MIN

Cooking 30 MIN
Makes 12
Freezes

Ingredients
Preparation

Ingredients

Muffins

1 lb (454 g) sweet potatoes (about 1 large sweet potato)
1 cup (150 g) whole wheat flour
½ cup (105 g) lightly packed brown sugar
½ cup (50 g) rolled oats
½ cup (30 g) wheat bran
1 tsp baking powder
1 tsp baking soda
1 pinch cinnamon
1 pinch nutmeg
1 pinch salt
2 eggs
¾ cup (180 ml) milk
1/3 cup (75 ml) canola oil
3 tbsp (45 ml) molasses
3 tbsp (30 g) raisins
2 tbsp chopped dried figs (about 2 dried figs)

Toppings (optional)

2 tbsp rolled oats
2 tbsp pumpkin seeds
3 dried figs, each cut into 4 slices

Preparation

Muffins

With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup (180 ml) of mashed sweet potato purée. Set aside.
In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt.
To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups.

Toppings

Sprinkle with the oats, pumpkin seeds and a fig slice, if desired.
Bake for 25 to 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack.