The trick to making muffins with cooked fruit and vegetables is having tasty leftovers on hand. My kids love roasted sweet potatoes, so I always make a little extra to stir into a muffin or pancake batter. If you don’t have that kind of production going on in your kitchen, throw a tray of sweet potatoes into the oven the next time you’re baking, or roast extra with a recipe and refrigerate or freeze the leftovers. Roast the potatoes until they’re very dark, even burning slightly around the edges. It might seem like you’re taking them too far, but this caramelization gives them more flavor.
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