Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 7 oz finely grated sweet potato (about 2 small sweet potatoes)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated double cheddar cheese (1/2 cup yellow cheddar + 1/2 cup white cheddar)
- 1/3 cup olive oil
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 1 teaspoon fresh sage, minced
- Salt and pepper to taste
Directions
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Preheat your oven to 350 degrees F. Spray muffin tin with Pam butter spray, or lightly brush with melted butter or olive oil.
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Peel and grate the sweet potatoes (I used a food processor for grating). Measure 7 ounces of sweet potato on a kitchen scale. Set aside.
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In a large bowl, gently whisk together the flours, baking powder, baking soda, minced sage and salt. Switch to a wooden spoon and add the sweet potato and cheese. Stir to combine, then make a well in the center.
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In a small bowl combine the olive oil, egg and buttermilk with a whisk. Pour into the well and mix until just combined. Spoon batter into prepared muffin tins one tablespoon at a time, dividing the batter evenly among the muffin molds.
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If using a jumbo tin, bake for 35 minutes, raising the temperature to 400 degrees F during the last 4 minutes. If using a regular sized muffin tin, bake for 25 minutes, raising the temperature to 400 degrees F during the last 4 minutes. Keep an eye on the muffins after you’ve raised the temperature to prevent over-browning. The muffins are done when light golden in color.
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Allow to cool for at least 5 minutes before removing the muffins from the tin. If cooling for longer than 5 minutes, move muffins to a cooling rack to avoid soggy bottoms. Serve warm with butter.