It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Wednesday, January 27, 2010

Extremely Healthy Muffin

So, recently I've read to eat a lot of orange things. Specifically, eat a lot of sweet potatoes. Here, this is part of it: The Center for Science in the Public Interest (CSPI) ranked the sweet potato number one in nutrition of all vegetables. With a score of 184, the sweet potato outscored the next highest vegetable by more than 100 points. Points were given for content of dietary fiber, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, iron and calcium. Points were deducted for fat content (especially saturated fat), sodium, cholesterol, added refined sugars and caffeine. The higher the score, the more nutritious the food.

I don't eat a lot of sweet potatoes (maybe once or twice around the holidays) and I really want to get more of these in. I came up with this recipe for a sweet potato muffin that is incredibly healthy and provides an unmatchable start to your day.

Also, this recipe requires very little skill and is very versatile. If you don't like chocolate and/or almonds, substitute some cranberries or ginger or whatever you would like.

1 1/2 C whole wheat flour
1/3 C ground flax seed
1/3 C quick cooking oats
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp chili powder (don't be scared... try this... don't skip)
4 C sweet potato
1/3 C agave nectar
2 TBSP Truvia (or raw sugar)
3/4 C dark chocolate chips
1/3 C slivered almonds

Preheat oven to 400 degrees.

Bake the sweet potatoes by stabbing with fork, microwaving for 5 minutes then wrapping in foil and baking for about 40 minutes or until soft. Peel the potatoes and puree in blender (add water as needed) until smooth.

Lower the oven to 350 degrees.

Mix all dry ingredients (top 7 ingredients). Add the wet ingredients and stir to combine. Fold in the chocolate and almonds. Scoop into cupcake pans. Bake for 45 minutes.

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