Inspired by this lovely recipe.
Here’s my entirely new spin on it, made with less oil, less sugar, and whole grain flours, among other changes. For those of you who like their muffins on the low end of the sweet spectrum, try them with only 1/2 cup of Sucanat instead. I like them as is, but they can stand being a touch less sweet, if desired.
Garam Masala Sweet Potato Muffins:
15 ounces (1 can, or 425 g) sweet potato purée
1/4 cup (60 ml) peanut or other mild-flavored oil
2 teaspoons garam masala
3/4 cup (144 g) Sucanat
2 tablespoons (16 g) cornstarch
1/2 cup (80 g) raisins
1 cup (120 g) whole wheat pastry flour
2/3 cup (80 g) barley flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat oven to 350°F (180°C, or gas mark 4). Line a standard muffin pan with paper liners.
In a large bowl, combine sweet potato purée, oil, garam masala, Sucanat, cornstarch, and raisins. Combine flours, baking powder, baking soda and salt in a separate bowl, add on top of wet ingredients, and stir until combined.
Divide batter among paper liners and bake 27 minutes, or until a toothpick inserted in the center comes out clean.
Transfer onto a wire rack and let cool completely.
Yield: 12 muffins