I often sort my meals out by food group to make sure I get the right amount of foods from each category every day. These muffins are the perfect breakfast for that because they have grain, dairy, vegetables and protein.
For the past few years, I’ve been in the bad habit of only making muffins with chocolate chips in them. These muffins break that habit and are super-healthy with tons of vitamin A, potassium and protein. Eat this in the morning with a big mug of tea or a smoothie and you’re good to go.
Sidenote: I absolutely hate raisins, and when people put them into muffins, cookies, etc. I think it ruins them. So I promise you I will never, EVER, put raisins in any of my recipes.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. butter, softened
- 1/2 cup peanut butter
- 1 large sweet potato, baked, peeled and mashed
- 2 eggs
- 1 cup milk (you may need a little more depending on consistency, but not too much)
- Poppy seeds for garnish
Preheat the oven to 400 degrees F.
In a large bowl, mix together flour, sugar, baking powder and salt. ‘Cut in’ 2 tbsp. butter and peanut butter, until it is well combined with the flour mixture and it looks like a soft crumble. (Tip:To ‘cut in’ the butter and peanut butter, you can either use a pastry cutter or a knife and sort of chop and mix at the same time.)
In a separate bowl, beat together sweet potato, eggs and milk. Add the wet ingredients to the dry ingredients all at once, and mix just so that everything is well combined.
Fill greased muffin tins with the batter, and bake for 15-20 minutes. If you stick a toothpick into the centre and it comes out dry, they are done.
Melt the remaining 1 tbsp. of butter and brush the tops of each muffin once they are fully cooked. Generously sprinkle poppy seeds on each one.