Cinnamon Sweet Potato Muffins

I awoke this morning to waves crashing against the shore…

Yesterday our friends got married on the rooftop of La Jolla Cove Suites, and we stayed at the hotel overnight. Our room had the above gorgeous ocean view. It was a beautiful night to spend on a rooftop celebrating a great couple! Here are a few shots from the wedding:

with the lovely bride

Adam and I had a lot of fun and probably too many drinks, so I awoke not only to the sounds of the ocean… but also to a not so nice headache. Photo evidence of our good times:

Since neither of us were feeling too hot today, our Sunday was definitely a lazy one that involved a lot of football watching and couch lounging. One productive thing I did was experiment in the kitchen and come up with these babies:

I’ve had baking on my brain since I recently picked up these cream cheese wedges at the food store…

…and knew that today was the perfect day to come up with a recipe that included them. Peering around my kitchen, I spotted a lone sweet potato and concocted the idea of cinnamon sweet potato muffins. And what a fabulous idea it was!

Cinnamon Sweet Potato Muffins

Foodie Loves Fitness

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 12

Calories 160 kcal

Ingredients

  

1x2x3x

• 1 sweet potato cooked
• 4 Laughing Cow cinnamon cream cheese wedges
• 1 cup whole wheat flour
• 1 cup white flour
• 1/2 cup + 1 TBSP of brown sugar
• 1 1/2 cups unsweetened almond milk
• 1 1/2 TSP cinnamon
• 1/2 TSP salt
• 1/4 cup maple syrup
• 1/4 TSP baking powder
• 1 TSP baking soda
• 1/4 cup chopped walnuts

Instructions

 

• Preheat oven to 350.
• Line a muffin tin with 12 muffin cups.
• Remove the sweet potato's skin and mash the flesh. Put into a medium bowl.
• Mash the cream cheese wedges and add to the bowl. Pour the maple syrup and almond milk into the mix, and stir to combine well.
• In a separate large bowl, combine the flours, 1/2 cup of the brown sugar, 1 TSP of cinnamon, salt, baking powder and baking soda. Fold the wet mixture into the dry mixture, and mix well.
• In a small bowl, combine the chopped walnuts with the remaining cinnamon (1/2 TSP) and sugar (1 TBSP), then set aside.
• Pour the batter evenly into muffin tins.
• Bake for 10 minutes. Remove from oven and spoon the walnut mixture onto the tops of each muffin. Bake for about another 15 minutes, or until a toothpick can be stuck in a muffin and comes out clean.
• Cool the muffins on a wire rack, then enjoy!

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 64mgFiber: 2gSugar: 13g

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