Whole Grain Sweet Potato Muffins

• 2 1/2 cups whole wheat or whole wheat pastry flour
• 3/4 cup sugar or brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1 cup mashed sweet potato (roasted)
• 1 egg
• 1/2 cup yogurt, buttermilk, or milk soured with one teaspoon white vinegar or lemon juice

1. Note: If you haven't roasted your sweet potato already, pierce all over with a fork and roast for 45 minutes to an hour at 400u0b0 F until a knife slides through without resistance. Allow to cool.
2. Preheat (or reduce, if you followed step one) the oven to 375u0b0 F. Grease or line with paper liners 12 muffin cups. Mix the dry ingredients in a large bowl. In another bowl mix together the remaining ingredients, and fold these wet ingredients into the dry mixture until just combined. This batter is thick; you may have to add more liquid, depending on whether you use buttermilk, vinegared milk, or yogurt.
3. Fill the muffin cups approximately 3/4 of the way full and bake for 20 to 25 minutes. Allow to cool for five minutes, then twist the muffins out and set on their side over the wells in the muffin pan (as shown above). This will allow the muffins to cool without getting gummy and damp.

whole wheat, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, butter, vegetable oil, mashed sweet potato, egg, yogurt

Taken from food52.com/recipes/14502-whole-grain-sweet-potato-muffins (may not work)