Lightly sweet muffins showcasing the irresistible flavour combination of apples and Brie. The sweet potato puree gives them a golden hue.
- Sufficient quantity of butter optional
- 3/4 cup (180 mL) unbleached flour
- 3/4 cup (180 mL) whole wheat flour
- 3/4 cup (180 mL) quick oats
- 1 1/2 tsp (7.5 mL) baking powder
- 1/2 tsp (2.5 mL) baking soda
- Pinch of salt
- 1 tsp (5 mL) Allspice
- 1 apple with the peel finely diced
- 3/4 cup (180 mL) Canadian Brie without the rind, cut in small cubes
- 2 eggs
- 1/3 cup (80 mL) brown sugar
- 1/3 cup (80 mL) butter melted
- 1/3 cup (80 mL) milk
- 1 cup (250 mL) mashed sweet potatoes
Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with butter or insert silicone or paper liners.
In a large bowl, mix the flours, oats, baking powder, baking soda, salt, and allspice. Add the apple andBrie to the dry mix and fold in until fully incorporated.
In another bowl, beat the eggs with the brown sugar. Add the butter, milk, and sweet potato puree. Mix well.
Pour the liquid ingredients into the bowl with the dry ingredients and mix. Divide the batter among the muffin cups.
Bake in the centre of the oven for about 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Once cooled, store in an airtight container at room temperature for up to 3 days or in the freezer for 3 months.
You will need 1 sweet potato to make 1 cup of puree. Peel and slice the sweet potato, then steam for 15 to 20 minutes until fully cooked. Crush with a fork or puree using an immersion blender. Cool to room temperature.
Use Cortland or Spartan apples, as they are good for cooking.
Chill theBrie before cutting it and place the pieces separately on plastic wrap or wax paper. Refrigerate if you don't use them right away.
Top 5 Nutrients
|Calcium:||7 % / 82 mg|