Not your traditional muffin, this savory version is packed with mashed sweet potatoes, hearty oats and maple breakfast sausage. Enjoy these warm muffins with a cup of coffee or hot tea to fuel up on a chilly winter morning. Getting an early start to your day? Pair a muffin with a boiled egg for a packable, on-the-go breakfast. Store leftovers in the refrigerator or freeze for up to three months and reheat when ready to serve.

Ingredients:
1¼ cups whole wheat flour
1¼ cups all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon white pepper
1½ cups mashed sweet potatoes
2 large eggs
½ cup milk
1 tablespoon maple syrup
½ pound maple breakfast sausage, cooked and drained

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease or line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flours, oats, baking powder, mustard, salt and pepper.
3. In a large bowl, whisk together mashed sweet potatoes, eggs, milk and maple syrup. Gradually add dry ingredients to the bowl of sweet potato mixture, stirring to combine. Fold in sausage.
4. Fill muffin cups and bake for 25 to 30 minutes, until golden brown.

Servings: 12