1 cup buttermilk (240 mL), or 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil
Nutrition Info
Calories 198
Fat 9g
Carbs 24g
Fiber 3g
Sugar 3g
Protein 6g
How to Make It
1. Step
Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
2. Step
Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
3. Step
Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
4. Step
In a medium bowl, whisk together the eggs, buttermilk, and butter.
5. Step
Add the cooled sweet potato mixture to the egg mixture and stir to combine.
6. Step
Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
7. Step
Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
8. Step
Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
9. Step
Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
10. Step
Enjoy!
11. Step
Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams
