Monday, September 9, 2013

Sweet potato muffins and homemade yogurt sticks

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My new idea for the week was to finally try out the silicon ice pop maker set I bought last year. I mixed some plain organic whole milk yogurt with all-fruit strawberry jam. I personally thought the yogurt mixture was delicious, but my daughter wasn't a fan (She did LOVE them frozen). Maybe you will have more luck?? I have heard of people using them for smoothies, which sounds like a great idea, but neither of my kids are crazy about smoothies either. I think it would be a great way to send your child to school with a smoothie or yogurt if they like them though. I am going to keep trying, maybe I will put the trix yogurt that she loves in there for a lunch (don't worry - I have checked and trix yogurt doesn't contain any high-fructose corn syrup or artificial colors, I couldn't believe it either, but it does have more sugar than I would like).

I combined the yogurt with some watermelon flowers which were a hit (thinly sliced watermelon cut into flowers with a cookie cutter) and a sweet potato oatmeal muffin. The rest of the lunch was a hit!

Sweet potato oatmeal muffins

  • 1 cup whole wheat pastry flour (or gluten-free baking mix)
  • 1 cup old-fashioned oats
  • 1/2 cup milk or almond milk 
  • 1/4 cup olive oil
  •  1/4 cup coconut sugar
  • 3 Tbsp. brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • pinch of nutmeg
  • 2 large eggs
  • 1 cup sweet potato, mashed
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees
  2. Mix oats, milk and oil and stir. Let soak while you are mixing up the dry ingredients.
  3. Mix flour, sugars, baking powder, baking soda, salt and spices
  4. Microwave or bake sweet potato until tender. Then scoop out the flesh and mash with a fork (I like the microwave because I can have it ready in 4 minutes, but if you prefer the oven bake at 375 for about an hour)
  5. Combine eggs with oat mixture and add to flour mixture. Add sweet potato and vanilla extract and mix well.
  6. Grease either a full-size muffin pan or a mini-muffin pan. Fill cups with batter to the top (they won't really rise much).
  7. Bake 12-15 minutes for mini-muffins or 20-25 minutes for full-size muffins
  8. Enjoy now or freeze and enjoy later (they keep up to 3 months in the freezer)

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