It seems Matt got inspired to use the Sweet Potato Butter in baking too since he disappeared into the kitchen last night & suddenly there were these amazing smells wafting out. What finally appeared from the oven were these golden brown muffins.
He remembered a Banana, Oatmeal & Chocolate Muffin that his mom used to make & thought the Sweet Potato Butter would make a good substitute for the banana. He couldn't find a recipe that was exactly what he was looking for so he adapted this one from Cookbook Junkie.
The sweet potato was a good substitute for the banana though the flavor is much more subtle (it may have been a little overpowered by the chocolate but the chocolate is oh so good). The batter was quite heavy & Matt expected a much denser muffin but these actually came out relatively light & fluffy. These muffins were super yummy & its such treat for me to have Matt cook up a sweet.
Sweet Potato, Oatmeal & Chocolate Muffins
1/2 c all-purpose flour
2/3 c oats
2 t baking soda
1/4 t salt
1/8 t cinnamon
1/2 c semisweet chocolate chips
2 1/2 T vegetable oil
1/4 c sugar
1/4 c brown sugar
1/2 c sweet potato butter (get the recipe here)
Preheat oven to 400 F. Prepare 6 muffin tins with either cupcake papers or by greasing them.
In a medium bowl mix the flour, oats, baking soda, salt, cinnamon & chocolate chips.
In another bowl whisk together the oil, sugar, brown sugar, egg & sweet potato butter.
Pour the wet mixture into the dry mixture & stir until just combined. Divide between 6 muffin tins. Bake for 20 minutes or until the muffins are golden brown & a toothpick inserted into the center comes out clean. Allow to cool on a rack.
Makes 6 muffins
I think we may have a Sweet Potato Butter series starting here...
Sweet Potato Butter
Sweet Potato Cupcakes with Goat Cheese & Honey Frosting