After a long sabbatical, I returned to baking muffins this weekend. I decided to make something with an autumnal theme featuring sweet potatoes, cranberries, and buckwheat. (I know buckwheat isn’t technically a fall food any more than other seeds are, but its flavor evokes autumn for me.)
I also threw in chocolate chips, because I’m like that. But I bet sweetened dried cranberries would be even better.
If you try out this recipe, I’d love to hear what you think!
And if you miss the bird pictures, don’t worry. There will be more of those in upcoming weeks, including lots of cranes. I hope to get some decent photos of red tail hawks in flight this winter, as I’ve been spotting them fairly frequently of late. It will take some practice—so far, I’ve only ended up with blurry images like this:
Whirring the sweet potato in blender helps break down its cell walls so that more liquid can escape into the batter. Combined with the applesauce and the leaveners (baking soda and backing powder), that helps the muffins rise.
If you don't have access to a blender or food processor, you can make this recipe anyway, but the muffins will be denser. For a lighter result without a blender, increase the applesauce by 1/4 to 1/2 cup and decrease the sweet potato proportionally.