It’s time again for the Recipe Redux. How many times do you have leftovers that go to waste? This months theme shows you how to re-purpose leftovers. Check out the linked blogs at the bottom of this post for some inspiration!
Two for One
“We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.”
I am the only person in my household who enjoys sweet potatoes. When I make myself mashed sweet potatoes I often have leftovers. I can certainly eat the mashed sweets at another meal, but using the leftover potatoes as a muffin ingredient is a nice way to reuse them.
I have made a lot of muffins. This recipe is by far my favorite. These sweet potato muffins are similar to my pumpkin muffins, but have a milder flavor.
- 2 cups whole wheat pastry flour
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 egg
- 2 tablespoons canola oil may use coconut oil or butter
- 3/4 cup mashed sweet potatoes
- 1 cup milk
- 1 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2/3 cup chopped pecans
- Preheat oven to 375 degrees F.
- In a large bowl whisk together flour, salt, and baking powder.
- In a separate bowl combine sugar, maple syrup, egg, oil, sweet potatoes, milk and vanilla, mix well.
- Combine wet and dry ingredients.
- Stir in cinnamon, nutmeg and pecans.
- Pour batter into a cupcake pan lined with cupcake liners.
- Bake for 15-20 minutes or until a cake tester comes out clean.