Before I type another word I need to get this out of my system:
Okay. I can start now. So, I have been admiring this cooking blog lately. It isn’t a health-oriented blog in the least; the recipes are very luxurious and well, you know, fatlicious. Her photography is marvelous and the food all just looks amazing. I had bookmarked 9 of her recipes to make and decided to tackle these here muffins first. So I went to the post, scrolled past the recipe, and started to read the ‘fluff.’ All of the sudden I came across this sentence:
“Normally I do not eat what I bake, I only taste-test and then away they go to a good home, where they are pampered, loved and sincerely appreciated. If I ate everything I baked I’d be 500 pounds.”
Excuse me? Giirrlll what the heck. If you wouldn’t eat your muffins, why would I want to?! After sitting there dumbfounded and slightly miffed for a little while, I started to think about what she wrote. And I get it. She wants to make the most beautiful and delicious desserts, baked goods, and meals because she can, not because she wants to eat them. I respect this approach to baking and cooking, but it is certainly not mine. I do not bake or make things for others that I would not (or do not) eat myself. And I do not blog recipes that I don’t personally utilize.
How do y’all feel about that? Do you make food but only give it away?
After reading the post, I still wanted to make the muffins. However, I doctored up the recipe to make them a bit more satisfying and nutritious. They went from calorie bombs to about 260 a piece, with 6 grams of protein and 30% of your daily needed vitamin A! They turned out wonderful and oh so delicious. They are not too sweet. They are muffins, not cupcakes, after all. π
Sweet Potato Muffins Stuffed with Cream Cheese
Recipe: Makes 10 muffins
2 cups white whole wheat flour Β Β (it is just as nutritious as brown whole wheat flour!)
1 Β 3/4 tsp baking powder
1/2 ts table salt
1/4 ts baking soda
1/4 tsp ground nutmeg
1/3 cup plus 1 tbsp milk
1/3 cup heavy whipping cream
1 cup sweet potato puree
1 1/2 tsp good quality vanilla extract Β (I also threw in some vanilla beans!)
1/2 stick unsalted butter, room temperature
2/3 cup brown sugar
8 tbsp cream cheese
1 tbsp maple syrup
2 tbsp sugar
1 tsp ground cinnamon
& Cinnamon-sugar mixture to sprinkle on tops of muffins before baking.
1. In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg. Set aside.
2. In another medium bowl combine cream, milk, sweet potato puree and vanilla extract. Set aside.
3. In a large bowl, cream the butter and dark brown sugar with an electric mixer, until fluffy. Add eggs, one at a time, beating well after each addition.
4. Also with the electric mixer, alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is just incorporated.
5. Coat a muffin pan with nonstick spray and divide the batter into 10 cups. Sprinkle the tops of the muffins with a generous amount of cinnamon-sugar mixture. Bake in a 350 degree oven for 20-25 minutes or until it they pass the toothpick test.
6. The stuffing: combine all ingredients and beat until well incorporated. To fill the muffins, I carved out a smallish hole and squeezed the stuffing in from a plastic baggy with a tiny hole in the corner.
Sweet potato * SO good for you. Loads of vitamin A (as beta carotene!), C, copper, manganese, and fiber! The vitamin A acts as an anti oxidant in the body to eliminate free radicals that harm DNA. Its important to know that the skin contains 3x more antioxidant activity than the orange flesh!