Spicy Cheddar Sweet Potato Muffins
  • 1 sweet potato, peeled and cut into 1-inch cubes
  • ⅓ cup low-fat buttermilk
  • 1 egg, lightly beaten
  • ½ cup shredded low-fat sharp cheddar cheese
  • 1½ cups whole-wheat pastry flour
  • 1 tsp chipotle chile powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp garlic powder
  • 2 green onions diced
  • 1 jalapeño, seeds removed and finely diced.
  1. Preheat oven to 375˚F. In a small sauce pot, add potato and enough cold water to cover. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, transfer to a large bowl and mash until smooth. Add buttermilk and stir well to combine. Stir in egg and cheddar and set aside.
  2. In a small bowl, whisk remaining ingredients. Sprinkle half of mixture over top of potato mixture and fold in with a rubber spatula. Repeat with remaining flour mixture.
  3. Spoon batter into muffin tins, measuring about 3 tbsp per muffin. Bake for 15 to 20 minutes, until a toothpick inserted in center of muffin comes out clean. Let cool for 5 minutes. Serve warm or cool completely before storing. Transfer to an airtight container and refrigerate for up to 1 week.
Recipe by Wanna Bite at https://wannabite.com/spicy-cheddar-sweet-potato-muffins/