Watching Football Works Up An Appetite
After an afternoon filled with watching football I sure have worked up an appetite today. Time for some rainy day baking. On the menu today: Get up and Go muffins.
These muffins were a new made up recipe trial and a success! After getting a new mandolin yesterday I was more than enthusiastic to get the chance to use it. I was inspired by a Whole Foods new HSH (Health Starts Here) muffin that features sweet potato instead of any oil and lowers the added sugar content in the muffin as well. The sweet potatoes add a natural sweetness to the muffins and their rich moisture content moistens the final product while adding just enough gluten formation to make them light and fluffy.
Having never made carrot and zuchinni in my baking I decided today was the day to give it a shot and go totally healthy on the muffins.
Now the trick was going to be to add enough sweetness to balance the vegetables out and make sure the muffins still tasted like muffins and not a dinner veggie lasagna. Chocolate chips and a bit of brown sugar should do the trick!
Set the Oven to 400 degrees and bake the sweet potato (whole with the skin on) in a large glass baking dish 30 minutes or until soft. Bake until you are able to easily stick a fork through the sweet potato. Then take the sweet potato out of the oven and remove the skin. Smash the sweet potato with a fork and put it in a small bowl in the fridge to cool.
Turn the Oven DOWN to 350 degrees.
In Bowl 1 (the larger bowl) mix and stir:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/2 cup dark brown sugar lightly packed
Prep the carrot and zucchini. Do this by either using a shredder or mandolin to slice and shred the carrot and zucchini until you have 1 cup of each shredded zucchini and carrot. Set aside.
In Bowl 2 add the following ingredients and whisk with a fork until frothy.
- 1 tbsp orange zest
- 1/2 tsp vanilla extract
- 2 egg whites lightly beaten
- 1- 1/4 cups skim — start with 1 cup and then you will see if you need to add more to get the right consistency for your muffin batter
- 1 cup shredded zucchini
- 1 cup shredded carrot
- 1/3 cup sweet potato (that was cooling in the fridge)
Add the wet ingredients (Bowl 2) to the flour mixture (Bowl 1) mix gently and with a rubber spatula. Make sure you scoop all the way to the bottom of the bowl the get all the dry ingredients mixed in.
Let batter sit for 5 minutes but no longer. Stir once and gently.
Put batter into greased and floured (or use baking spray with flour already in it OR paper liners). Fill the muffin tins ¾ of the way full.
Bake for approximately 20 minutes without opening the oven door. When lightly browned on top, take out and test with a wooden skewer; there should be dry crumbs on the skewer when ready. Keep in pan for 5 minutes, remove muffins and let cool on a wire rack.
The result should be healthy, moist but light muffins that can be breakfast or an after dinner snack. Enjoy!