These stay nice and moist because of the yogurt and sweet potatoes. These muffins make a great breakfast with some chilled milk and fresh fruit, or an on-the-go snack for after school. They were a huge hit with the kids when we tested them; they all commented on how sweet they tasted–this without the addition of much sugar!
12 fresh sweet potatoes
6 cups whole wheat flour
8 cups oat flour (ground from whole oats in a blender)
3 cups packed light brown sugar
3 Tbsp. baking powder
2 Tbsp. baking soda
1 1/2 tsp. salt
2 Tbsp. ground cinnamon
2 Tbsp. ground ginger
2 Tbsp. ground cloves
12 large eggs
1 1/2 cups olive oil
1/4 cup pure vanilla extract
3 cups low-fat, plain Greek yogurt
2 cups orange juice
Note: You may also vary baking spices depending on your taste and that of the kids. Other spice ideas include nutmeg, all spice, mace, star anise, and cardamom.
All grain products served in SBP must be credited based on per-ounce equivalent (oz eq) standards. Baked goods (breads, muffins, biscuits, bagels, etc.) credit as 1 oz eq=2 oz.
1.5 oz equivalent whole grain-rich
Calories 157 Saturated Fat 4.70% Sodium 132.76mg