The first signs of fall are in the air and the blogosphere is full of baking. Home cooks and bakers can’t wait for the opportunity to fire up the ovens again. At the same time, it is back to school and moms everywhere are bombarded with admonitions to give their kids a healthy breakfast.
These two simultaneous events inspired me to bake a nutrient dense version of a blueberry muffin that could serve as breakfast on the go for anyone-school kids, office workers, commuters and, well, ME!
The news is full of “economic downturn” and “belt-tightening” for most everyone. Even worse we learned this week that 30% of us are obese (some of us were already quite aware, thank you very much) Gone are the days when we could just buy that $4 muffin at the local coffee establishment and call it breakfast with impunity. It impacts our pocket book and don’t even get me started on the fat and calories in that thing!
But food has to taste good. We are supposed to enjoy it. So I spent my Sunday working on a muffin that could relieve a mother’s guilt, make a child happy (maybe even smarter according to the latest research on breakfast), go great with a cup of coffee on the run and be made from items I found in my pantry and fridge (except for the sweet potato I bought for $1 at the Farmers Market this morning.)
I took my inspiration from a Sweet Potato Muffin I saw on Food Buzz last week. It was posted by a blogger named “Chew Out Loud”. This was already a pretty healthy muffin but I made some additional nutritional tweaks and the Sweet Potato Blueberry Muffins are amazing! Whip these up for your next boring morning meeting and you might even see a rise in productivity. If members of your family are anti-vegetable just don’t mention the sweet potatoes.