Before I get to today’s recipe, I’ll fill you in on a few things happening in my life- in a sorry attempt to explain my temporary disappearance. If you’re just here for the muffins (and I totally respect that), then please scroll down!
Accidents happen (…and it sucks)
So a few weeks ago I was in a car accident. Argh. Yes, I’m okay, and no, there weren’t any injuries (thankfully!!). However, my car didn’t make it. My beautiful, new-ish car that I only had for a short year and a half went to the great junkyard in the sky (as my dad would say). And so I’m a pedestrian again.
Needless to say, the past couple of weeks I’ve been a
hot mess trying to keep my life together while sharing cars with Mike. I’ve found that an hour-long commute to work is made extremely difficult by a lack of a vehicle. I wouldn’t suggest trying it.
Meanwhile, around exactly the same time, I decided to leave my job at the University. I was already contemplating the transition, and so I took the car debacle as a sign. Now I will have way more time to focus on the blog: creating quality recipes, marketing my material, and perfecting my photos.
Still, leaving your full-time job is stressful to say the least. Of course, the hardest task was definitely saying goodbye to my coworkers at my last job (though it was made a bit easier by a night of cocktails).
On a totally separate note- I’ve also been working on transitioning nowheynocow from wordpress.com to wordpress.org. There are several reasons for this- but basically, as I intend to expand nowhey to include all my wedding planning details (and hopefully much more), I’m finding I need more flexibility in the set up of the site. So, I’m attempting to become “self-hosted” (to be honest, I’m not even sure if that’s the right expression!). This has also taken up a bit of my usual blogging time. Anyone out there have experience with this process? Do you have any sites that were particularly helpful? Please share your insight!! I’m running off of forums and kind of learning as I go. I’d love to hear from you
Wrap it up..
Okay, so that’s basically the story of my life (at least for the last month). I hope you can forgive me for my hiatus! Now, on to the muffins!
(OH one more thing- I found a wedding dress, booked our wedding venue, and we’re having an engagement party next month. Wahhooo!! So, yep. I’d say the past few weeks have been pretty busy! I’ll save those details for a separate post.)
Every autumn our obsession with pumpkin seems to grow even larger than the year before. What’s up with that? Don’t get me wrong, I love sipping pumpkin lattes and carving pumpkins as much as the next red-blooded American, but there are so many other beautiful autumn treats that deserve center stage once in a while. Next time you’re about to make your standard pumpkin muffins, soup, pie, whatever- try swapping in sweet potatoes or butternut squash to spice things up! It’s gives a nice twist on the same-old autumn classics.
A note on canned purees: I prefer not to use canned sweet potato puree- I mean, why would you, when you can just stop by the farmer’s market for fresh ones? This extra step might be intimidating to some, or it may seem like too much work- but it’s super easy. And honestly, the taste of canned versus fresh doesn’t even compare.
So just bake, steam, or boil your potatoes and mash ‘em up. That’s it.
- 1.25 cup flour
- 1 cup rolled oats
- 1/3 cup brown sugar*, plus a little extra for dusting
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 chia eggs (2 tablespoons chia seeds mixed well with 6 tablespoons warm water).
- 1 cup sweet potato, cooked and mashed (or canned)
- 1/2 cup dairy-free milk of your choice
- 1 tsp vanilla extract
- 1/4 cup mildly-flavored vegetable oil
- Optional: 1/4 cup semi-sweet chocolate chips
- Optional 1/4 cup chopped pecans (or other nut of your choice)
- Preheat the oven to 400 degrees Farehenheit.
- Prepare a muffin tin (for 12) with liners.
- In a large bowl, mix all dry ingredients until combined: flour, oats, sugar, baking powder, baking soda, salt, and spices.
- In a separate medium bowl, mix all wet ingredients until combined: chia eggs, sweet potato, milk, vanilla, and oil.
- Gently add the wet ingredients into the dry ingredients and mix until combined- but be careful not to over-mix.
- Fold in the chocolate chips and nuts until incorporated throughout.
- Use a spoon to drop the batter into each muffin tin, filling to 2/3 of the way to the top.
- Repeat until all the batter is used- about 12 muffins.
- Dust with cinnamon and sugar if desired.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the middle of one comes out clean.
- Remove from the oven and place the pan on a cooling rack for a few minutes.
- Once they're cool enough to handle, remove the muffins from the pan and let them continue to cool on the rack.
- *If you don't have brown sugar, just sub in 1/3 cup sugar and 3 tsp molasses, mixed until combined
- These can be wrapped tightly and stored in the freezer for up to 3 months.
Sweet Potato and Chocolate Chip Muffins
Ain’t life sweet?