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.
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
- Preheat oven to 375 degrees Fahrenheit. Lightly grease or line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flours, oats, baking powder, mustard, salt and pepper.
- 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.
- Fill muffin cups and bake for 25 to 30 minutes, until golden brown.