This week is my first time participating in a Vegan MoFo Iron Chef Challenge. I was drawn in by the week's secret ingredients, potatoes and sesame, and especially by the fact that sweet potatoes "count" as potatoes in the challenge. I considered a couple savory dishes, but ultimately decided to make muffins because it would spare me having to make breakfasts for the rest of the week. I used black sesame seeds in my muffins for the color contrast, but white sesame seeds would probably taste just as good. Makes 18 regular muffins or 9 jumbo-sized muffins.
2 1/2 c whole wheat pastry flour
2 1/2 t baking powder
1 t ginger
3/4 t salt
1/2 t baking soda
1 3/4 c coconut milk
1 1/4 c mashed or pureed sweet potato
1/3 c vegetable oil
1/3 c tahini
1/3 c maple syrup
1/3 c agave
1/2 c roasted black sesame seeds
- Preheat oven to 375°.
- Whisk together flour, baking powder, ginger, salt, and baking soda.
- In a separate bowl, whisk together coconut milk, sweet potato, oil, tahini, and maple syrup until smooth.
- Fold dry ingredients into wet, then fold in sesame seeds.
- Pour into oiled muffin tins and bake about 27-30 minutes for regular-sized muffins or about 35-38 minutes for jumbo-sized muffins. Allow to cool before devouring.