Sheet-Pan Muffin Trio
This easy recipe for a trio of muffin flavours—zucchini and chocolate, apple and date, spiced sweet potato—cooks right in a sheet-pan and makes a great lunchbox snack for the kids.
Ingredients
- 1 sweet potato, about 3/4 lb (340 g)
- 1/2 tsp allspice or pumpkin pie spice blend
- 1 tbsp pumpkin seeds
- 1 cup (250 ml) unsweetened applesauce
- 1/2 cup (85 g) dates, pitted and diced
- 1/2 tsp cinnamon
- 1 tbsp large oats
- 1 1/2 cups (195 g) zucchini, grated
- 1/2 cup (100 g) dark or milk chocolate chips
- 1 tbsp cocoa powder, sifted
- 1 1/2 cup (105 g) wheat bran cereal (All-Bran Original-style)
- 1 cup (150 g) unbleached all-purpose flour
- 1 cup (150 g) whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1 1/4 sugar (265 g) sugar
- 3/4 cup (375 ml) olive oil
- 3/4 cup (375 ml) plain yogurt
Instructions
- Prick the sweet potato all over with a fork and place on a plate. Cook in the microwave oven for 6 to 8 minutes, turning over once, until tender when pierced with the tip of a knife. Let sit for 5 minutes. Cut the potato in half, scoop out the flesh and place in a large bowl. Coarsely mash with a fork. This will yield about 3/4 cup (180 ml) of potato purée. Stir in the spices. Set aside.
This easy recipe for a trio of muffin flavours—zucchini and chocolate, apple and date, spiced sweet potato—cooks right in a sheet-pan and makes a great lunchbox snack for the kids.