Baking for the Cause

... and the cause is using up leftovers in the refrigerator: namely, sweet potatoes and oatmeal. Somehow, I always seem to have these leftover in tandem. Used to be, when the kids were babies, I'd cook both to spoon-feed them. Now -- who knows why I happen to have them both lurking around together.

Anyway, since I have been living on a steady diet of defrosted leftovers, I decided to take a few minutes and bake this evening.

Oatmeal Cinnamon Sweet Potato Muffins

1 cup pureed sweet potato or yam, thinned with a little water
1 cup cooked oatmeal
1 cup brown sugar
1/2 cup honey
3/4 cup olive oil
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon

Preheat oven to 350.

Beat eggs until frothy. Add sugar and continue beating until pale and creamy. Beat in honey, olive oil, sweet potato, and oatmeal. Mix together dry ingredients. Add in thirds, beating until just incorporated after each addition.

Grease and flour two 9 x 5 loaf pans, or one loaf pan and six muffin cups, or 16 muffin cups. Divide the batter among the pans. Bake muffins for about 15 minutes and loaves for about 45-50 minutes, until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pans. Cool completely before wrapping.