This is so close to a classic potato salad that it’s just as perfect for picnics, potlucks, and all your summery occasions.
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These muffins, courtesy of Imma Eat That, are satisfyingly wholesome and yet, thanks to the topping, they feel like a decadent, treat. Win-win!
California Sweetpotato Muffins with Peanut Butter Cheesecake Frosting
Makes 12 muffins
1 1/2 cups whole wheat flour
1/2 cup oat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cooked, mashed orange- or yellow-fleshed sweetpotatoes, or a combination
3/4 cup milk
3 tablespoons coconut oil, melted
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup natural-style peanut butter
1/2 cup plain Greek-style yogurt
1 tablespoon honey
Chopped peanuts, for garnish (optional)
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
Meanwhile, in a medium bowl, whisk together the flours, baking soda, cinnamon, baking powder, and salt. In a large bowl, whisk together the sweetpotatoes, milk, oil, sugars, egg, and vanilla. Add the flour mixture to the sweetpotato mixture, stirring until just combined.
Divide the batter among the prepared muffin cups and bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes. Set aside to cool.
In a medium bowl, combine the peanut butter, yogurt, and honey. Use the mixture to frost the muffins. Garnish with the peanuts, if using, and serve.