Sweet Potato Graham Muffins

Like I mentioned before, when my sister was here for a quick visit, we had huge sweet potatoes that we needed to use, so it was basically sweet potato weekend. I had seen this muffin recipe from Whole Foods and thought it looked great. My sister was excited about it too, so on Sunday morning before church, we whipped them up. I made a few changes, mostly because I've discovered that with muffins, you can exchange most of the butter/oil for low-fat or nonfat buttermilk and still get a nice, moist, delicious muffin. I like muffins that are healthy tasting and not too sweet and that's exactly what these muffins were. Now, if you care about the taste of your graham crackers, I would use a brand that you think tastes great, as they are crushed up in the batter and also on top. This is no time for a cheap store brand (unless they taste amazing).


Here is the original recipe for Sweet Potato Graham Muffins
* I used 1 1/2 Tbls canola oil instead of the butter
* I used 1 cup nonfat buttermilk instead of the yogurt
* I added 1 tsp ground cinnamon to the dry ingredients
* I added 1 tsp vanilla extract to the wet ingredients