Friday, March 13, 2009


I've got you a muffin recipe that you can feel good about eating. First off, it's whole grain. Secondly, it's loaded with high-antioxidant sweet potatoes. Next, it's low in fat, with only 2 Tbsp. of oil, low-fat buttermilk, and no butter. (OK, OK, the egg yolk has fat, and so do the nuts. But they are supposed to be good fats. ) Finally, these muffins are delicious! They're wonderfully light and moist with spicy Chai flavor. What's not to like?
Chai-Spiced Sweet Potato Muffins
Source: Judy's Kitchen
Rating: 8.0 out of 10
INGREDIENTS: 1/4 cup water or orange juice
1/4 cup raisins
1 cup white whole wheat flour (or regular whole wheat)
1/2 cup quick (not instant) oats
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. sea salt
1/4 cup brown sugar + 1/4 cup white sugar (I used 1-1/2 tsp. stevia for the white sugar)
1 Tbsp. Chai spice blend
1/4 cup toasted broken pecans or walnuts
1 large egg + 1 large egg white
1 cup canned or fresh-cooked sweet potatoes, drained, mashed
1/2 tsp. pure vanilla extract
3/4 cup low-fat buttermilk
2 Tbsp. vegetable or canola oil
Topping: 1/2 tsp. Chai spice blend + 1 Tbsp. sugar
In medium sized microwaveable bowl, heat water or orange juice till it comes to a boil, about 1 minute. Add raisins. Let steep in microwave while you collect and measure the other ingredients. (If you have the time, do the raisins earlier in the day and let them steep several hours. The longer you steep them, the plumper they will be.)

Heat oven to 400F. Spray a 6-cup standard-size muffin tin and a 12-cup mini-muffin tin with non-stick cooking spray; set aside.

In large bowl, combine flour, oats, baking powder, baking soda, salt, sugar, chai spice blend and nuts; set aside.

Drain raisins, discarding juice or reserving for another time. Put drained raisins in a paper towel to drain them a little more. Toss them in the flour mixture. Using the same bowl that the raisins were in (no need to wash it), whisk the egg and white till frothy. Add the remaining ingredients (except topping) and whisk till smooth. Pour all at once into the dry ingredients, and stir with spoon just till it comes together. Lumps are ok. Don't overmix. Spoon batter into prepared muffin tins. Sprinkle with topping. Bake 12-15 minutes, or till a wooden pick inserted in centers returns clean. Yield: 6 standard-size muffins, 12 mini muffins


Donna-FFW said...

Judy- How interesting to use that spice in the muffins. I bet they are wonderful. Your chocolate muffins are outstanding, all of my 4 children loved them, and That is saying a lot, the picky things. Thank you for that!

alexandra said...

very cool! looks like a great recipe ... love the idea of making them chai flavored.

Lynda said...

Those look so good! I imagine that the spice really adds a wonderful flavor to the sweet potatoes. I need to try these, for sure!

MaryBeth said...

Judy..these looks so delish, I love sweet taters so I bet in a cute little muffin they must be amazing.

Barbara Bakes said...

I'm not familiar with chai spice. I'll have to google it. The muffins sound wonderful.

Elyse said...

I love chai spice! I didn't know McCormick's made it, though. I can't wait to get my hands on some. And...I can't wait to make these muffins. They look moist and light and fabulous. I'm a total sucker for healthy, spicy muffins!

Debbie said...

The chai spice just sounds so good. I love the way they look with the sugar on top. They have to be delicious!

Kevin said...

These sweet potato muffins sound really good!

portugueseflavours said...

These cakes are so nice and your blog,too.
I' m from Portugal and i like to see english blogs and your is very interesting.

James said...

Wo.. these are looking delicious. Recipe are so long but i let me try. Thanks for recipe.