Sweet Potato Muffins

Inspired by Mark Bittman's recipe in my Runner's World magazine, I baked sweet potato muffins that tasted super savory and moist.

I replaced the buttermilk in the recipe with honey Greek Yogurt, which added 13 grams of protein.

• 2 1/2 cups wholewheat flour
• 3/4 cup brown sugar
• 2 tsp. baking powder
• 1 tsp. ground ginger
• 1/4 tsp. baking soda
• 1/4 cup melted unsalted butter
• 1/4 cup vegetable oil
• 3 cooked and mashed sweet potatoes
• egg
• cup honey Greek yogurt

Mark Bittman's RW Sweet Potato Muffin Recipe