When I opened the cupboard to see roots growing out of my sweet potato, I knew it was time to make some muffins.
Sweet Potato Muffins
1 medium sweet potato (8 oz)
2 cups dry oatmeal
1/4 cup Splenda
2 teaspoons cinnamon
5 egg whites and 1 egg
1 Tablespoon vanilla extract
Preheat oven to 350° F.
Puncture the sweet potato several times and microwave it for about 8 minutes. Scoop out the orange part and mash it in a bowl. Mix it with the rest of the ingredients.
Grease a muffin pan and spoon the mixture into the cups. Bake for approximately 30 minutes.
This is a quick and easy recipe which is high in carbs and protein. I used to mix it up before I did weights and they’d be warm and ready at the end of my routine, ready to refuel my muscles. I usually halve the recipe because I’m prone to eat the whole batch. Note: I’m avoiding artificial sweeteners right now, so for this instance I subbed the Splenda with real sugar.
First I cut off all the roots growing out of the sweet potato, apologizing to the young sweet potatoes that would never be born as a result. Then I punctured it a few times and nuked it in the microwave for about 8 minutes. After slicing it in half, a sweet potato is a yummy treat in itself, particularly if you sprinkle a bit of brown sugar on top.
While that was cooking, I had more than enough time to measure and mix together the other ingredients. Then I scooped out parts of the sweet potato and mixed it into the batter.
I tend to get impatient and sneak little bites of the batter, which is why I should probably chew gum while I cook to impede such urges. Then I scooped out the batter into my silicone muffin pans, filling it basically to the top. These muffins don’t really rise, so they’ll be about as big as you fill the pan. BTW, if you’ve never used silicone muffin pans, they’re very cool. They’re bendy, easy to wash, and don’t conduct heat.
About 25-30 minutes later, I pulled them out of the oven and arranged them nicely on a plate like this.
Normally, however, I skip the pretty stuff and just devour them straight from the pan while they’re still hot. The word “muffin” is a bit of a misnomer here because I don’t use any flour. They’re more like a cross between a muffin and an oatmeal cookie, sort of tough but still tasty. These are fairly calorie dense, so go easy on it!