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Sweet Potato Muffins

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2 1/2 cups whole-wheat flour (preferably pastry flour)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil (can substitute apple sauce)
1 cup pureed or mashed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk

Heat oven to 375° F. Grease 12 muffin cups or add paper liners.

Combine flour, sugar, baking powder, ginger, baking soda, and salt.

In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.

Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.

Banana Nut Variation Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter.

Pumpkin Coconut Variation Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter.

Runner's World Recipe
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